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corn, 
cows 


N  esiimating  our  total  agricultural  wealth  produced  annually,  due 
iU  I  credit  is  seldom  given  to  the  golden  stream  of  wealth  produced 
m  M  by  the  cow.  Judging  from  available  statistics,  the  value  of  dairy 
products  for  1910  will  be  considerably  above  SSOO.OOO.OOO. 
This  is  greater  than  the  value  of  any  single  cereal  crop  except 
This  vast  sum  is  the  total  production  of  more  than  21,000,000 
milked  in  the  United  States  every  day.  Each  cow  gives  an 
average  of  3,560  pounds  of  milk  a  year,  making  a  total  annual  output 
of  about  75,000,000,000  pounds. 

More  than  half  of  this  quantity  of  milk,  or  the  amount  produced 
by  10,900,000  cows,  is  required  for  makijig  butter.  One  billion  pounds, 
or  the  amount  produced  by  284,000  cows,  is  required  for  the  manu- 
facture of  condensed  milk.  Three  billion  pounds,  the  quantity  pro- 
duced by  852,000  cows,  is  manufactured  into  cheese.  The  remainder 
of  the  milk  is  diverted  to  various  uses  — sold  as  cream,  fed  to  the 
calves,  or  divided  among  the  people. 

It  is  estimated  that  each  individual  in  the  United  States  eats  twenty 
pounds  of  butter  annually.  Imports  are  so  low  as  to  be  inconsequen- 
tial. The  farmers  produce  one-third  of  the  nation's  butter;  the 
remaining  two-thirds,  or  1,500,000,000  pounds  that  we  use  annually, 
is  made  in  over  6,000  factories. 

It  is  estimated  that  every  American  is  entitled  to  about  four  pounds 
of  cheese  a  year.  This  product  is  now  made  entirely  in  factories. 
It  is  the  only  farm  product  which  has  been  taken  from  the  farm  to 
be  manufactured  in  special  establishments. 

To  point  out  the  way  to  change  the  3,000-pound  cow  into  a  6,000- 
pound  cow  — to  show  how  dairy  profits  can  be  made  greater  and  the 
work  less  arduous  and  more  pleasant  — in  short,  tolift  our  dairy 
industry  to  a  higher  plane,  is  the  object  of  this  book.  The  dairy's 
"Golden  Stream"  is  far  more  valuable  than  most  of  us  imagine,  yet  it 
is  not  as  valuable  by  many  millions  as  it  should  be.  A  closer  study 
of  dairying  conditions,  a  deeper  searching  into  the  whys  and  where- 
fores, and  it  is  safe  to  assume  that  the  SS00,000,000  produced  this  year 
will  quickly  jump  to  $1,000,000,000. 

(<  ■nPTUKIHT.    1010) 


INTERNATIONAL  HARViaTER  COMPANY  OF  AMERICA 

CHICAGO        ";="*-*;"  D  S  A 


CONTENTS 


Page 

Preface — The  Golden  Stream 1 

The  Leading  Dairy  Breeds 5 

Scale  of  Points  for  Judging  a  Dairy  Cow  Regardless  of  Breed 7 

The  Dual  Purpose  Cow 8 

Holstein  History ..   11 

Where  the  Jersey  Originated 13 

A  Few  Facts  About  Guernseys 15 

Dutch  Belted  Cattle 15 

Ayrshires 17 

The  Profitable  Cow 19 

Advantages  of  Dairy  Farming 23 

Is  it  Profitable  to  Keep  Cows? 24 

The  Composition  of  Milk 25 

Composition  of  Butter 26 

Standard  for  Judging  Butter 26 

Why  Milk  Sours .__ 27. 

How  to  Make  a  Babcock  Test; 27 

Bovine  Tuberculosis __ 29 

Shallow  Pan  Cream 80 

Deep  Setting  Cream 31 

Water  Diluted  Cream 33 

A  Brief  History  of  Centrifugal  Cream  Separators. 84 

The  Bluebell  Cream  Harvester 35 

The  Principle  on  Which  the  Centrifugal  Separator  Operates 37 

The  Dairymaid  Cream  Harvester ..._ 37 

What  a  Separator  Will  Do __. 39 

The  Feeding  Value  of  Skim-milk 43 

Why  the  Cream  Harvester  Bowl  is  the  Closest  Skimmer  on  the  Market  46 

Kations  for  Dairy  Cows 48 

How  to  Raise  Calves 48 

Butter  on  the  Farm 51 

Sunlight  the  Great  Destroyer  of  Germs 53 

Cream  Ripening  and  Starters _  53 

Churning 54 

Cleanliness .-  55 

Silos - 57 

The  Feeding  Value  of  Silage  _ ._  _ 60 

A  Model  Dairy  Barn 63 

IHC  Service  Bureau 66 

ILLUSTRATIONS 


Typical  Jersey  Head Inside  Front  Cover 

The  Cows  of  this  Country  Produce  an  Annual  Product  Worth  More 

Than  $800.000,000 ". -     4 

Some  Typical  Heads  of  Milking  Breeds 6 

Diagram  of  Cow,  Showing  Points 7 

Dual  Type  Red  Poll. - 9 

Champion  Holstein  Herd— Iowa  Dairy  Show— 1910 10 


ILLUSTRATIONS— Continued 


Page 

Champion  Holstein  Cow — National  Dairy  Show — 1910 11 

Champion  Jersey  Herd — National  Dairy  Show — 1909 13 

Champion  Jersey  Cow — National  Dairy  Show — 1910 13 

C'hami)ion  Guernsey  Herd — Iowa  Dairy  Show — 1910 14 

Champion  Guernsey  Cow — National  Dairy  Show..  1910 15 

Pri/.e  Dutch  Belted  Herd  at  the  Illinois  State  Fair— 1909 16 

Champion  Dutch  Belted  Cow — National  Dairy  Show — 1909  17 

Champion  Ayrshire  Herd — National  Dairy  Show — 1909 18 

Champion  Ayrshire  Cow— National  Dairy  Show  1909—1910 19 

A  Row  of  Valualile  Holsteins 20 

Shady  brook  Gerben — Famous  Holstein  — 21 

Fine  Dairying  Herd  of  Holsteins 22 

Excellent  Milking  Type  Red  Poll. 34 

Loretta  D. — Famous  Jersey  Cow 35 

A  Valuable  Row  of  (xuernsey  Pr(jducers 37 

Champion  Brown  Swiss  Herd — National  Dairy  Show — 1909  . 28 

Dolly.  Bloom — Noted  Guernsey  Cow 29 

Milking  Shorthorns  at  Pasture 31 

Calyes  Fed  on  Skim-milk 32 

Colantha  4th's  Johanna — World  Famous  Holstein 33 

IHC  Cream  Harvester— Bluebell  No.  3... 36 

I  H  C  Cream  Harvester — Dairymaid  No.  1 38 

Pigs  Raised  on  Separator  Skim-milk 40 

Rose  of  Glenside — A  Record  Milking  Shorthorn  ..   43 

Separator  Skim-mil k  Grows  Fine  Pork 43 

Feeding  Skim-milk  to  Calves 44 

All  Calves  Like  Separator  Skim-milk. 45 

Sectional  view  of  the  IHC  Cream  Harvester  Bowl,  Showing  Interior 

Device 46 

Sectional  view  of  the  IHC  Cream  Harvester  Bowl,  Showing  How 

Separation  Occurs. 47 

IHC  Cream  Harvester  Disks 48 

Milking  Shorthorn  Family  and  an  Up-to-Date  Silo.   49 

Dairy  Barns  and  Silos  on  Estate  of  Thos.  W.  Lawson,  Egypt,  Mass 50 

Adelaide  of  St.  Lambert — a  Great  Jersey  Cow 51 

Johanna  Bonheur — A  Famous  Holstein 52 

'We're  Hungry" 53 

The  New  Way  of  Milking 55 

Compact  Arrangement  of  Silos  and  Dairy  Barns 56 

A  Tasty  Milk  House 57 

Cement  Silo 59 

Manure  t'arrier  and  Method  of  Dumping  into  the  Spreader (!! 

Window  Construction  and  System  of  Ventilating  a  Dairy  Barn 63 

Showing  Stanchions  and  Light  Distribution 63 

Adjustable  Steel  Collars  for  Holding  the  Heads  of  Cows  While  They 

Are  Being  JNIilked 64 

Josephine,  a  Record  Breaking  Holstein 65 

The  Best  of  Friends Inside  Back  Cover 


THE  LEADING  DAIRY  BREEDS 

The  leading  dairy  Itreeds  are  the  Holstein,  Jersey,  Guernsey,  Ayrshire, 
Brown  Swiss,  Freneh  Canadian  Kerry  (also  known  as  French  Canadian 
Black  Jersey)  and  Dutch  Belted.  Of  these  breeds,  the  French  Canadian 
Kerry  anil  Dutch  Belted  ai'e,  however,  not  very  common  today.  The 
Danes  have  several  prolitic  breeds  of  dairy  cattle,  but  they  do  not  make  a 
practice  of  exporting. 

It  should  be  remembered  that  a  dairy  cow  is  practically  a  machine 
which  turns  feed  into  milk.  In  deciding,  therefore,  which  breed  it  is 
advisable  to  keep,  it  must  lie  ilctermined  which  breed  will  best  turn 
feed  into  milk  under  existing  conditions.  1'he  disposal  of  the  product 
should  also  be  carefully  considered,  likewise  the  pasturage.  If  a  farmer 
intends  to  market  the  whole  milk,  it  is,  of  course,  desirable  to  keep  a« 
breed  which  will  produce  great  (luantities  of  milk.  If  a  farmer  desires 
rich  milk,  one  with  a  high  fat  and  solid  content,  he  should  purchase  a 
breed  famous  for  its  fat-pnjducing  qualities. 

The  Holstein  and  the  Ayrshire  are  the  great  milk-producing  breeds. 
These  cows  have  been  pure  liretl  for  generations  for  the  sole  purpose 
of  giving  large  quantities  of  milk,  and  they  have  inherited  from  genera- 
tions of  prolitic  milkers  the  ability  to  yield  large  quantities  at  an 
exceptionally  low  cost.  As  a  milk  producer,  the  Holstein  ranks  a  little 
better  than  the  Ayrshire.  The  Ayrshire,  however,  does  better  on  poor 
pasturage. 

The  Guernsey  and  Jersey  are  noted  for  their  ability  to  produce  a 
milk  rich  in  butter  fat.  The  Jersey  takes  tirst  rank  in  this  respect, 
giving  a  milk  containing  as  high  a.s  6  per  cent  butter  fat.  The  Guernsey 
comes  next  with  4  or  5  per  cent  butter  fat  followed  by  the  Ayrshire  and 
then  the  Holstein. 

The  following  table  compiled  through  the  results  of  the  study  by 
Dr.  Van  Slyke,  shows  the  difference  in  total  milk  solids  from  the 
leading  breeds: 

Per  f'ent  Per  Cent 

Breed  of  VViiter  of  Total  Solids 

Holstein 88.20  11.80 

Ayrshire 87.35  13.76 

Guernsey 85.10  14.90 

Jersey.." 84.60  15.40 

It  is  a  well  known  fact  that  it  costs  less  to  produce  a  quality  of  milk 
with  a  low  fat  and  solid  content  than  it  does  with  a  high  fat  an<l  solid 
content;  therefore,  it  costs  more  to  produce  a  given  quantity  of  milk  from 
a  Jersey  than  it  docs  from  any  other  breed.  The  Holstein,  on  the  other 
hand,  produces  milk  at  the  minimum  c(jst. 

The  Holstein,  as  relates  to  quantity,  is  the  cow  par  excellence.  The 
best  record  known  is  held  by  a  representative  of  this  breed — Pieterje 
Second.  This  wonderful  animal  yielded  30,315^  pounds  of  milk  in  one 
year.  Other  large  producers  have  been  credited  with  as  much  as  133^ 
pounds  of  milk  in  one  day. 

Fifteen  H(jlstein-Friesian  cows,  entered  in  competition  with  other 
breeds  at  the  St.  Louis  Fair  in  1904,  averaged  58.4  pounds  of  milk  for  a 
period  of  130  days. 

Another  famous  Holstein — Colantha  4th's  Johanna — yielded  in  one 
year  37,433.5  pounds  of  milk  testing  3.64  per  cent  and  yielding  998.35 
pounds  of  butter  fat.  This  is  the  largest  known  <iuantity  of  butter  fat 
produced  in  one  year  from  (jue  cow. 

With  proper  care  and  feeding,  the  Holstein  shouki  produce  on  the 
average  close  to  7,000  pounds  per  year. 


Some  Typical  Heads  of  Milking  Breeds 

^1 


l*^--''-^ 


Jersey 


Shorthorn 


Guernsey 


Dutch  Belted 


I 

^ 

l^y 

» 

BroM'-n  S^viss 


Ayrshire 


SCALE  OF  POINTS  FOR  JUDGING  A  DAIRY  COW,  REGARDLESS 

OF  BREED 

In  the  aecompanying  illustration  are  indicated  the  parts  of  the  cow 
taken  into  consideration  in  judging  her  merits  as  a  dairy  animal: 


1. 

Head 

15. 

Hip  bone 

29. 

Heart  girth 

3. 

Muzzle 

16. 

Pelvic  arch 

30. 

Side,  or  barrel 

3. 

Nostril 

17. 

Kump 

31. 

Belly 

4. 

Face 

18. 

Tail 

32. 

Flank 

5. 

Eye 

19. 

Switch 

33. 

Milk  vein 

6. 

Forehead 

20. 

Chest 

34. 

Fore  udder 

7. 

Horn 

21. 

Brisket 

35. 

Hind  udder 

8. 

Ear 

22. 

Dewlap 

86. 

Teats 

9. 

Cheek 

23. 

Shoulder 

37. 

Upper  thigh 

10. 

Throat 

24. 

Elbow 

38. 

Stille 

11. 

Neck 

25. 

Forearm 

39. 

Twist 

13. 

Withers 

26. 

Knee 

40. 

Leg,  or  gaskin 

13, 

Back 

27. 

Ankle 

41. 

Hock 

14. 

Loins 

28. 

Hoof 

42. 
43. 

Shank 
Dew  claw 

Diagram  of  Co\y  Sho^vin^  Points 


In  judging  dairy  stock.  100  is  assumed  to  represent  the  ideal  or 
perfect  dairy  cow.  The  following  is  a  list  of  the  general  qualities  and 
particular  parts  considered,  with  the  figures  at  the  right  indicating  the 
weight  or  importance  attached  to  each  in  making  up  the  total  of  100 
points,  which  stands  for  perfection. 

General  Appearance : 

Constitutional  vigor,  as  shown  by  size,  apparent  health,  strength, 
activity,  and  general  appearanve __ 5 

Form,  wedge-.shaped  as  viewed  from  front,  side,  and  top_ 5 

Quality,  hair  tine,  soft;  skin,  medium  thickness,  loose,  mellow,  and 
unt^tuous  with  yellow  secretion 5 

Temperament,  active  and  nervous  (but  not  "wild")  indicated  by  move- 
ments, eyes,  and  lean  appearance  _ 5 

7 


Head  and  Neck : 

Forehead,  liroad  and  full 2 

Huriis,  small  aiul  Hue,  uot  tuo  long,  set  well  apart 

Eyes,  large,  prominent,  bright,  and  yet  plaeid 

Face,  lean,  not  too  short,  straight  or  slightly  dished... 

Muzzle,  clean  and  strong,  mouth  and  nostrils  large 

Ears,  medium  size,  tine  in  texture,  yellow  secretion  abundant __ 

Neck,  rather  long  and  thin,  line;  clean  throat  and  light  dewlap 

Forequarters : 

Chest  and  brisket,  broad  and  strong,  low,  but  not  too  fleshy 3 

Withers,  well  defined,  firm,  and  lean 1 

Shoulders,  light,  not  llcshy,  and  oblique 1 

Legs,  straight,  rather  short,  and  not  too  large  or  coarse 3 

Body: 

Back,   well  defined,   lean,   open-jointed,   not  too  level,  and  smooth;   a 

gooil  spine 3 

Barrel  or  body,  long  and  large;  ribs  broad,  well  arched,  open  and  well 

defined;  a  large,  strong  body 8 

Heart  girth,  large  and  deep;  abundant  room  for  active  heart  and  lungs  4 

Belly,  large,  broad,  and  deep,  with  a  large  and  strong  navel 6 

Loin,  broad  and  strong.. 3 

Hindquarters: 

Hips,  wide  apart 3 

Pelvic  arch,  prominent  and  strong 3 

Rump,  lung  and  wide 3 

Tail,  long,  fine,  with  a  good  switch 1 

Thighs,  long  and  lean,  no  beefiness;  thin  flanks 3 

Legs,  straight,  rather  short,  wide  apart,  giving  open  twist,  and  not  too 
large  or  coarse 3 

Fore  udder,  full.  Ijroad,  and  exten<liug  well  forward,  not  fleshy 8 

Hind  udder,  broad,  full  and  attached  high,  not  fleshy 8 

Teats,  of  good  size  and  fc  >rm,  evenly  placed 5 

Milk  veins  upon  the  udder  and  in  front  of  it.  prominent,   large,   and 
tortuous,  leading  to  large,  open  ••milk  wells" 5 

In  scoring  or  marking,  give  to  each  part  the  number  of  points  which 
it  appears  to  deserve  upon  the  scale  given:  use  fractions  of  one-fourth  if 
necessary.  Thus  if  forehead  is  broad,  full,  and  satisfactory,  mark  3;  if 
neck  is  short,  thick,  and  beefy,  mark  ^  or  J.  or  perhaps  0;  if  fore  udder 
is  deficient  or  defective,  mark  (j.  4,  or  3.  as  the  case  may  be.  A  good 
cow  closely  criticised  and  scored  should  have  a  total  of  80  points  or  more. 

THE  DUAL  PURPOSE  COW 

While  unquestionably  the  special  dairy  breeds — Jerseys,  Guernseys, 
Holsteins,  Ayrshires,  and  others,  are  the  most  profitable  cows  for  strictly 
dairy  farming,  inasmuch  as  they  have  been  pure  bred  for  generations  for 
the  sole  purpose  of  getting  either  larger  quantities  of  milk  or  exceptionally 
rich  milk;  nevertheless,  there  are  scmie  instances  in  which  the  farmer  will 
find  a  dual  purpose  cow  more  profitable  from  every  standpoint.  Dairy 
authorities  are  apt  to  deride  the  dual  purpose  cow,  claiming  that  to  the 
extent  that  beef  cattle  have  been  developed  into  dairy  cows,  they  lose  their 
beef  characteristics  and  become  essentially  dairy  cows.  Western  farmers 
especially  do  not  take  kindly  to  this  advice,  and  the  stand  which  they 
take  seems  entirely  tenable. 

Where  a  faruier  is  obliged  to  buy  all  his  feed  and  has  only  a  small 
farm,  it  would,  of  course,  be  advisable  to  purchase  high  bred  dairy 
cattle.  But  in  the  corn  belt,  for  instance,  where  the  farmer  raises  big 
crops  and  where  he  must  utilize  a  vast  amount  of  roughage  that  would 


"  Lala"— Dual  Type  Red  Poll.     Courtesy.   Adolph  P.  Arp. 
Eldrid^e,  Scott  County,  lo>v-a 

go  to  waste  unless  fed  to  animals,  he  flnds  a  dual  pm-pose  cow  the  best 
because  he  makes  a  profit  at  both  ends.  This  farmer  takes  the  stand  that 
where  a  mau  is  dairying  for  milk  only,  the  tiairy  breeds  are  the  best,  but 
where  milk  and  beef  both  must  be  produceil.  the  dual  purpose  cow  is  the 
I  lest. 

The  average  milk-producing  period  of  a  cow  is  seven  years.  At  the 
end  of  that  time,  the  farmer  with  a  dual  purpose  cow  will  have  line  beef 
on  hand.  During  the  milk-producing  period,  he  generally  receives  suffi- 
cient milk  to  make  the  keeping  of  the  cow  profitable. 

The  questicm  of  calves  should  also  be  consideretl.  If  a  man  makes 
dairying  his  business,  it  will  of  course  be  advisable  to  keep  the  pure  bred 
cattle  and  rear  the  calves,  but  if  dairying  is  incidental  to  general  farm- 
ing, ,as  it  is  in  the  majority  of  instances,  a  farmer  will  find  it  profitable  to 
keep  Shorthorns  or  Ked  Polls,  because  he  can  then  raise  good  feeding 
calves  which  will  bring  all  the  way  from  $5.00  to  $35.00.  The  dual  pur- 
pose cow,  also  the  Holstein,  are  particularly  adaptetl  for  the  Corn  Belt,  or, 
we  might  say,  the  JMississippi  Valley,  due  to  the  fact  that  both  consume 
large  quantities  of  roughage  and  have  calves  which  mature  early  antl  are 
very  large,  making  excellent  veal. 

In  determining  the  profitableness  of  a  breed,  one  should  not  overlook 
the  influence  of  indiviiluality  and  environment.  The  fat  content  of  the 
milk  may  vary  in  cows  of  the  same  breed,  simply  because  of  varying  indi- 
viiluality and  environment.  Sutlden  changes  in  temperature,  storms, 
impure  surroundings,  ill-ventilated  barns,  lack  of  exercise,  irregularity 
in  caring  for  the  cow,  rough  treatment,  and  exiutement,  —  all  have  a  ten- 
ilency  to  decrease  the  quantity  of  milk  and  eventually  decrease  the  fat 
content. 

When  purchasing  a  breed  for  dairy  purposes,  a  farmer  should  be 
guided  by  the  kind  of  milk  he  desires,  and  the  pasture  and  feeding  condi- 
tions. Then,  to  get  maximum  results  regardless  of  what  breed  he  pur- 
chases, he  should  surround  the  herd  with  every  favorable  condition. 
Wherein  would  a  man  profit  if  he  should  purchase  pure  bred  cows  and 
then  feed  them  improperly,  house  them  in  ill-ventilated  barns  or  make- 
shift shelters,  or  confine  them  uninterruptedly  without  proper  exerciser 


10 


HOLSTEIN    HISTORY 

The  Holstein  cattle  have  been  in  existence  as  a  breed  of  dairy  cattle 
for  over  2.000  years.  A  people  known  as  Friesians.  who  came  presuma- 
bly from  the  shores  of  the  Baltic,  settled  about  the  year  300  B.  C.  in  the 
V^illey  of  the  Rhine,  (icrmany.  These  people  brought  with  them  their 
white  cattle.  One  hundred  j'ears  later,  another  tribe  (railed  the  Batavians. 
came  to  this  same  territory  along  the  Rhine  with  their  herds  of  black 
cattle.  The  combination  of  these  two  herds  produced  the  black  and  white 
breeds  of  Europe. 

In  the  north  of  Holland  and  western  Friesland  where  the  land  is 
extremely  fertile,  these  cattle  have  been  developed  to  their  highest  extent. 
The  land  here  is  very  valuable,  consequently  the  people  follow  their  quiet 
agricultural  pursuits  with  the  utmost  diligence  in  order  to  make  a  living. 
The  climate  is  mild  and  moist  so  that  the  pasturage  is  of  the  best.  This 
has  tendeil  to  develcjp  a  very  high  t.vpe  of  cattle. 

These  cattle  were  introduced  into  America  about  the  year  163.5,  when 
the  early  Dutch  settlers  landed  in  New  York.  Further  importations  were 
made  in  ISIO.  These  early  animals  were  probably  bred  to  native  cattle, 
with  the  result  that  the  purity  of  the  blood  was  lo.st.  The  first  cow  to 
which  we  can  trace  any  of  this  Ijreed  was  imported  to  the  United  States 
in  1853.  Furth<'r  im]iortati(jns  in  the  following  years  rapidly  increased 
the  number  of  this  breed,  and  today  it  is  one  of  the  most  desirable  dairy 
breeds. 

The  first  cattle  of  this  breed  were  given  the  name  Holstein  by  the 
importer.  The  name  Friesian  was  given  the  breed  by  another  and  later 
importer  who  called  his  cattle  Dutch  Friesians.  The  name  was  later 
(^hanged  to  Holstein-Friesians  for  all  cattle  of  this  type. 

The  ti'ue  tyjie  of  this  breed  is  the  result  of  centuries  of  selection  and 
environment.  The  breed  is  noted  for  its  marvelous  milk  production, 
which  characterizes  a  powerful  digestion  and  a  perfect  assimilation  of  all 
I  he  fo(xl.  The  large  size  of  the  Ffolstein  is  the  first  thing  to  impress  the 
casual  observer. 


Champion  Holstein  Co^v.  National  Dairy  Sho%v,   1910 
U 


^<p^ 


The  Holsteins  are  wonderful  milk  producers.  Instances  have  been 
recorded  where  a  cow  of  this  breed  produced  in  one  year  as  much  as 
30,000  pounds  of  milk,  and  there  are  many  records  over  20,000  pounds. 
However,  their  milk  is  not  as  rich  in  butter  fat  as  that  of  the  Jersey  or 
Guernsey.  Next  to  the  Jersey  the  Hi^lsteina  are  second  in  point  of 
numbers  in  the  United  States. 


Champion  Jersey  CoM^,  National  Dairy  Show',   1910 


WHERE  THE  JERSEY  ORIGINATED 


Jersey  cattle  are  famous  the  world  over  for  their  rich  milk.  This 
breed  has  the  following  very  important  charai^teristics: 

1.  They  convert  a  large  part  of  the  food  consumed  into  milk  and 
not  into  flesh  and  fat. 

2.  They  give  the  richest  milk. 

3.  They  mature  at  an  early  age,  hence  they  can  Ije  bred  early,  thus 
avoiding  the  necessity  of  waiting  long  periods  before  coming  into 
usefulness. 

Jerseys  are  the  most  famous  of  the  Channel  Island  breeds  and  they 
originated  on  the  Island  of  Jersey,  which  is  the  lai'gest  and  most  im- 
portant of  the  Channel  Islands.  This  island  is  only  about  11  miles  from 
east  to  west  and  averages  about  5^  miles  in  width.  The  land  is  rich 
and  very  productive.  On  account  of  the  Norman  law  of  succession, 
Jersey  farms  have  become  very  much  subdivided  and  it  is  only  ot-ca- 
sionally  that  they  e.xceed  50  aiu'es,  while  many  are  less  than  3  acres. 
The  farm  houses  and  cottages  are  remarkal^ly  neat  and  comfortable,  and 
the  peasants,  who  all  farm  their  own  land,  are  perhaps  the  most  con- 
tented and  prosperous  in  the  United  Kingdom.  The  pasturage  is  very 
rich  and  is  much  improved  by  the  application  of  sea-weed  to  the  surface. 
The  mainstay  of  the  island  is  its  cattle,  and  this  breed  is  kept  pure  by 
stringent  laws  against  the  importation  of  foreign  animals.  The  milk  is 
used  almost  exclusively  to  manufacture  butter. 


14 


Ciiampiou  Guernsey  Co'^v*  National  Dairy  Show.   1910 


A  FEW  FACTS  ABOUT  GUERNSEYS 

Guernseys,  like  Jerseys,  are  a  Channel  Island  breed,  having  originated 
on  the  Island  of  Guernsey  in  the  English  Channel.  These  breeds  doubt- 
less had  a  common  origin,  although  they  are  at  present  bi'ed  and  developed 
independently.  Both  have  been  developed  as  dairy  cattle,  and  they  re- 
semble each  other  in  general  appearance  and  in  characteristics.  Guernsey 
cattle  are  somewhat  larger  than  Jerseys,  also  coarser  in  bone  and  carry 
more  Hesh.  They  are  noted  for  the  rich  yellow  color  of  their  milk  and 
cream.  Next  to  the  Jersey,  the  Guernsey  produces  the  richest  milk,  lu 
quantity,  however,  the  Guernsey  yield  excels  that  of  the  Jersey. 

In  the  early  days  the  Jerseys  and  Guernseys  were  classed  together 
nntler  the  general  name  of  Alderney,  but  later  the  Guernsey  was  recog- 
nized as  a  distinct  and  separate  type. 

They  are  pi'olific  milkers,  and  their  gentle  disposition,  much  like  that 
of  the  Jersey,  makes  the  breed  a  favorite.  The  Guernsey  is  an  ideal  family 
cow  as  it  is  a  light  feeder,  but  rich  in  milk  production.  5,000  pounds  of 
milk  and  over  is  not  at  all  an  unusual  performance  for  a  Guernsey  in 
a  year. 

The  Guernsey  has  a  Huely  shaped  head,  a  li-)ng  slender  neck,  large 
and  deep  body  conformation  and  thin,  shapely  Hanks.  The  color  is 
generally  light  yellow,  reddish  or  fawn,  with  white  spots  on  the  legs  and 
body. 

DUTCH  BELTED  CATTLE 


The  history  of  Dutch  Belted  cattle  indicates  that  these  cattle  first 
began  to  flourish  in  considerable  numbers  in  17,^0.  This  breed  is  dis- 
tinguished by  a  white  belt  around  the  body,  the  balance  of  the  body  being 
black.  In  Holland  the  breed  is  known  as  Lakenvelders.  which  literally 
means  a  field  of  white,  or  in  this  case  a  white  body  with  black  ends. 


16 


Tliis  breed  si)nuig  up  through  selection  and  breeding  for  eolor.  It 
is  evident  that  it  must  have  taken  many  years  of  careful  selection  to  pro- 
duce a  tvpe  which  reproduces  itself  in  coloring  as  faithfully  as  does  the 
Dutch  Kelted. 

These  cattle  are  fountl  at  present  iu  the  provinces  of  Utrecht  and  in 
the  north  of  Holland.  In  their  native  home  the  cattle  are  somewhat 
larger  than  those  found  in  America  and  the  belt  is  wider.  These  are 
splendid  dairy  animals — they  have  small  heads,  slim  necks,  deep  bodies, 
straight  backs,  broad,  level  hips,  large  udders,  and  prominent  milk  veins. 
These  cattle  were  first  brought  to  Orange  County,  New  York,  in  about 
1830.     The  breed  has  been  kept  remarkably  pure  up  to  the  present  day. 

The  cows  weigh  on  an  average  of  1,0U0  to  1,300  pounds.  The  Dutch 
Belted  is  very  similar  to  the  Holstein  in  the  amount  and  ([iiality  of  the 
milk  produced.  They  are  hearty  feedei's  and  have  the  same  ability  to 
turn  the  feed  into  milk. 


Champion  Dulch  Belted  Cow.  National  Dairy  Sho>v,   1909 


AYRSHIRES 


As  the  name  woukl  imply,  this  well  known  breed  was  originated  in 
the  mountainous  county  of  Ayrshire,  located  in  .Southwestern  Scotland, 
and  brought  to  its  present  standard  by  careful  breeding  in  this  country. 

The  Ayrshires  lirst  appeared  iu  this  country  in  the  State  of  New  York 
in  the  early  part  of  the  nineteenth  century,  and  their  numbers  were  con- 
siderably increased  about  the  middle  of  the  century. 

The  Ayrshire  breed  is  famous  for  its  economy  in  feeding  and  the  ease 
with  which  it  withstands  conditions  that  would  be  a  serious  hindrance  to 
other  breeds  in  the  producticm  of  milk.  This  is  probably  due  to  its  early 
training  amid  the  mountains  of  Scotland. 

17 


18 


Champion  Ayrshire  Co%r,  BoiihallB  Sno^trdrop — National  Dairy 
Shows,   1909  —  1910 

The  Ayrshire  is  of  a  nervous  disposition  and  is  apt  to  be  quarrelsome 
at  times.  The  markings  of  the  Ayrshire  are  red  and  white  in  spots,  not 
mixed,  with  a  tendency  at  present  toward  more  white.  In  size  the  Ayr- 
shire is  about  tlie  size  of  the  Dutch  Belted  type. 

The  Ayrshire  cow  weighs  from  900  to  1,100  pounds  and  averages  5,500 
pounds  of  milk  annually.  Records  show  that  iudiviilual  cows  have  pro- 
duced as  high  as  10,000  and  13,000  pounds  a  year.  Butter  fat  in  the  milk 
averages  alxiut  4  per  cent. 

THE  PROFITABLE  COW 
HOW  TO  TEST  THE  MILK  AND  BUTTER  FAT  YIELD 

The  Massachusetts  Experiment  Station  gives  the  following  figures  as 
the  record  of  the  profitable  cow.  This  cow  has  as  the  year's  record  5,975 
pounds  of  milk,  which  tested  4.87  per  cent  butter  fat,  equal  to  340  pounds 
of  fat,  which  made  396  pounds  of  butter.  The  food  cost  to  produce  one 
quart  of  milk  was  2.76  cents;  the  food  cost  of  a  pound  of  butter  was  23.9 
cents;  the  total  profit  from  the  milk  sold  at  3i  cents  a  quart  was  $31.38; 
the  profit  from  the  butter  at  30  cents  a  pound  was  $31.31. 

This  station  suggests  the  following  method  of  ascertaining,  which  cows 
in  the  herd  are  profitable  and  which  unprofitable: 

"Begin  when  the  cow  is  fresh  and  weigh  her  milk  for  three  consecu- 
tive days  in  each  month — preferably  about  the  middle— and  record  the 
weight  on  previously  prepared  ruled  paper.  The  sum  of  the  auKjunts 
produced  for  three  days  multiplied  by  ten  gives  the  amount  produced  for 
the  month.  The  amount  of  milk  producetl  in  a  portion  of  the  month  can 
be  estimated  by  weighing  the  milk  for  one  or  two  days  and  multiplying 
by  the  proper  number.  Continue  the  weighing  for  a  year,  and  from  year 
to  year  if  you  would  know  the  whole  truth.  Preserve  yearly  summary 
in  permanent  recortl  book. 


20 


•'Any  spring  balance  or  scale  will  do  for  weighing,  but  a  balance 
with  a  scale  graduated  into  pounds  and  tenths,  and  with  a  movable 
pointer  so  that  when  the  empty  pail  is  suspended  the  pointer  may  be 
made  to  indicate  zero,  is  to  be  preferred.  Such  scales  cost  $3.00  at  any 
dairy  supply  house. 

"Sample  the  milk  of  each  cow  in  the  second,  fourth,  and  seventh 
months  after  calving.  Any  time  during  the  month  will  do,  but  the 
middle  is  to  be  preferred.  The  average  of  three  tests  will  be  a  fair  index 
of  the  quality  of  the  milk  during  the  milking  period.  A  pint  jar  for  each 
cow,  a  small  colVee  cup,  one  long  hantUed  gill  dipper  for  taking  the 
sample,  a  box  of  bit'hromate  of  potash  or  corrosive  sublimate  for  pre- 
serving the  same,  to  be  procured  at  a  cost  of  $1.00  to  $1.35  per  box,  are 
necessary  utensils.  In  sampling,  powder  fine  with  a  knife  one-half  of  a 
tablet  and  put  in  each  jar.  Milk  the  cow  dry  and  pour  the  milk  as 
carefully  as  possible  from  one  pail  to  another  three  times  in  order  to  mix 
it.  Do  not  allow  any  more  frothing  (air  bubljles)  than  possible.  Dip 
out  a  cupful  of  the  milk  at  once  and  pour  into  the  jar.  Mix  the  milk 
with  the  preservative  by  a  careful  rotary  motion.  Do  not  shake  or  turn 
the  jar  upside  down.  Proceed  in  this  manner  for  four  consecutive  milk- 
ings  (two  full  days.)  Be  sure  to  mix  the  milk  l)y  a  rotary  motion  each 
time  a  sample  is  added  to  the  jar,  and  keep  the  jar  tightly  covered.  The 
jar  should  be  marked  with  the  number  and  name  of  the  cow. 

"The  samples  maybe  tested  by  the  owner  of  the  cow  if  he  has  a 
Babcock  machine,  glassware,  and  acid,  or  it  may  be  taken  to  a  creamery 
or  in  exceptional  cases  sent  to  an  experiment  station  or  college  labora- 
tory." 

On  page  27  will  be  found  the  directions  for  making  a  Babcock  test. 

If  you  find  that  you  have  any  S.OOO  pound  cows  in  your  herd,  they  are 
nothing  but  Ijoarders:  weed  them  out.  Heplace  them  with  cows  that 
will  produce  6,000  pounds  of  milk,  or  at  least  300  pounds  of  butter  fat 
annuallv. 


Shadybrook  Gerben.     Leading  Uolstein-Friesian  Co>v  at  tho  Louisiana 

Purchase  Exposition.  St.  Louis.  1904.     In  120  days  she  produced 

8.101.7    pounds    of     milk    testing    3.18    per   cent,   or    2S;2.<> 

pounds  butter  fat.     Notice  the  ^ved^e  shaped  form  and 

the    unusually    lar^e    udder   of    this    remarkable 

cow.      "Weight     I  ,.'5  I  1>     pounds.      Courtesy. 

M.  E.    Moore,    Cameron,    Missouri 


21 


I 

\ 


ADVANTAGES  OF  DAIRY  FARMING 

The  advantages  of  dairy  farming  are  so  many,  the  profits  to  l5e 
derived  are  so  great,  and  the  future  of  this  Ijraneh  of  farming  is  so  full  of 
promise,  that  the  young  people  who  eontemphite  farming  cannot  do  better 
than  take  up  dairying,  and  the  old  people  who  have  had  a  struggle  to 
make  both  ends  meet,  should  turn  to  the  dairy  cow  as  a  means  of  sal- 
vation. 

One  of  the  first  advantages  is  the  fact  that  dairying  brings  in  a  con- 
stant income  every  day  in  the  year  or  every  week  in  the  year  and  the 
farmer  can  depentl  upon  it.  He  doesn't  have  to  wait  for  a  harvest  that 
comes  but  once  a  year  nor  does  he  have  to  wait  until  he  can  market  his 
crops.     The  dairyman  has  his  certain  income  every  week. 

Second,  dairying  offers  a  source  of  constant  employment  in  contrast 
to  other  branches  of  farming  wherein  a  man  has  certain  busy  seasons  and 
certain  times  of  enforced  idleness.  The  ilairyman  has  his  certain  work  to 
do  each  day.  The  employment  is  not  only  constant  but  it  is  remunera- 
tive. 

Third,  dairying  offers  unexcelled  opportunities  for  the  exercise  of 
skill  and  brain.  The  building  up  of  profitable  dairy  herds,  the  scientific 
feeding  to  obtain  the  greatest  quantities  of  milk  or  of  butter  fat,  the  most 
profitable  handling  of  the  product:  all  of  these  tax  a  man's  ingenuity  and 
afford  him  ample  opportunity  to  display  his  business  ability. 

Fourth,  dairy  farming  takes  less  fertility  from  the  soil  than  any  other 
kind  of  farming.  In  selling  -$1,000  worth  of  wheat,  there  will  go  with  it 
$240  worth  of  fertility:  in  $1,000  worth  of  beef,  -$85;  in  $1,000  worth  of 
pork,  .$60:  in  $1,000  worth  of  horses,  $35:  and  in  $1,000  worth  of  butter, 
only  $1.35  worth  of  fertility.  It  will  be  seen  that  Ijutter  carries  away 
practically  no  fertility.  Separating  the  milk  on  the  farm  gives  the  skim- 
milk  directly  back  to  the  live  stock,  and  through  that  back  to  the  soil, 
thus  increasing  the  fertility  and  multiplying  the  salaijle  products  of  the 
farm.     Cows  on  the  farm  mean  a  better  farm. 

Fifth,  the  dairy  products  are  easily  marketed,  because  they  are  in 
reality  condensed  products.  Cream  and  butter  bring  more  per  pound 
than  any  other  farm  products,  yet  there  is  hardly  any  other  product  which 
can  be  so  easily  taken  to  town.  The  dairyman  actually  condenses  the 
tons  of  farm  crops  produced  on  the  farm  into  comijact  products,  cream 
and  Ijutter,  which  are  easily  portable. 

Sixth,  no  kind  of  farm  woi'k  is  better  suited  to  women  and  children 
than  dairying.  They  can  take  an  active  part  and  it  is  not  the  old-time 
back-breaking,  discouraging  drudgery  which  we  have  always  associated 
with  farming. 

Seventh,  dairying  is  one  of  the  most  progressive  branches  of  farming. 
It  is  only  within  recent  years  that  the  cream  separator,  the  Babcock  test, 
and  other  improvements  have  been  given  the  dairymen.  VV^e  might  say 
that  dairying  is  still  in  its  infancy.  If  this  industry  gave  us  Last  year 
products  to  the  value  of  nearly  $bO(J,000,000,  when  the  cows  proiluced  an 
average  of  only  3,500  pounds  of  milk  annually,  it  is  reasonable  to  assume 
that  the  future  will  witness  a  development  which  should  practically 
double  the  value  of  dairy  products.  Improvements  and  advancement  are 
sure  to  come. 

Eighth,  dairying  pays  as  good  profits  and  in  most  instances  even 
better  profits  th:in  any  other  branch  of  farming.  This  in  itself  should 
induce  farmers  to  take  it  up  more  extensively. 

23 


Excellent  Milkini  Type  Red  Pull 


IS  IT  PROFITABLE  TO  KEEP  COWS? 

Farmers  and  ilairymen  in  estimating  the  value  of  a  cow,  base  their 
estimate  simply  on  the  cash  returns  of  the  cream  produced.  This  does  the 
cow  an  injustice.  It  is  well  to  determine  if  a  cow  proiluces  a  sufficient 
quantity  of  Ijutter  fat  to  make  her  protitable  from  that  stamlpoint,  but  in 
determining  her  value,  there  are  other  sources  of  revenue  which  should 
not  be  lost  sight  of.  The  average  yield  of  butter  per  cow  in  the  vacate  of 
Iowa  last  year,  for  instance,  was  less  than  140  pounds,  which  at  28  cents 
would  lie  worth  $38.20. 

Statistics  estimate  that  the  cost  of  keeping  a  cow  in  the  State  of  Iowa 
is  about  $35.00,  including  care  and  feed;  in  other  words  the  average  gain 
was  hardly  noticeable  in  Iowa  last  year.  Based,  alone,  on  liutter  fat 
production,  these  figures  are  discouraging.  They  are  misleading,  how- 
ever, as  the  true  value  of  a  cow  cannot  be  judged  in  this  way.  All  sources 
of  profit  must  be  considered.  140  pounds  of  butter  fat  per  year  is  far 
below  the  standard  which  every  dairymau  should  reach.  400  pounds  of 
fat  per  cow  might  he  a  good  standari.1  for  which  to  strive,  but  if  only  300 
pounds  of  fat  were  produced  annually,  the  dairy  industry  would  imme- 
diately be  placed  upou  a  sounder  and  more  profitable  basis.  300  pounds 
of  butter  fat  at  28  cents  per  pound  would  be  worth  $84.00.  Deducting 
from  this  about  $35.00  for  care  aud  feed  leaves  a  net  profit  of  $50.00 
per  cow. 

There  are  actually  seven  sources  of  revenue  in  keeping  a  cow; 

First,  there  is  the  butter  fat,  which  should  return  a  revenue  of  about 
•$85.00  per  year  for  300  pounds  of  fat  at  28  cents  a  pound. 

Second,  a  certain  amount  of  milk  and  cream  produced  by  the  cow  is 
used  by  the  family  for  talile  uses  as  milk,  cream,  ami  Initter.  The  value 
of  this  should  not  bo  overlooked. 

Third,  the  calf  immediately  after  its  birth  recpiires  a  certain  amount 
of  whole  milk  as  feed  uutil  it  is  okl  enough  to  be  fed  on  skimmed  milk 
and  other  feeds.  The  value  of  this  milk  re<|uire<l  by  the  calf  is  equal  to 
that  of  any  of  the  whole  milk  produced  by  the  cow. 

Fourth,  there  is  the   value  of  the  calf  amounting  to  from  $3.00  to 

$10.00. 

u 


Fifth,  there  is  the  skini-millv  fed  to  calves,  pigs  and  chickens.  The 
skim-milk  is  worth  25  cents  per  100  pounds  for  feeding  purposes. 

Sixth,  the  manurial  element  is  extremely  valuable  as  a  means  of 
maintaining  the  fertility  of  the  soil.  The  amount  produced  annually  by  a 
cow  reaches  about  17,000  pounds  and  is  worth  about  $3.50  a  ton,  based  "on 
the  commercial  value  of  the  three  important  fertilizing  elements  it 
contains,  namely,  nitrogen,  phosphoric  acid  and  potash.  The  value  of 
this  yearly  pn^liict,  therefore,  is  about  $30.00. 

Seventh,  when  her  use  for  milking  is  over,  the  cow  still  has  a  value 
for  lieef.  The  amount  of  this  value,  of  course,  is  determined  by  the 
nuirket  conditions,  etc. 

To  determine  the  real  value  of  the  cow,  therefore,  the  value  of  the 
Initter  fat  should  not  alone  be  considered.  Due  credit  should  be  given  to 
the  six  remaining  sources  of  revenue. 

THE    COMPOSITION    OF    MILK 

The  composition  of  milk  varies  greatly,  depending  upon  the  breed 
and  individuality  of  the  cow,  the  season  of  the  yeaf,  lactation  period, 
milking,  and  environment.  The  average  composition,  however,  which 
has  betni  determinetl  by  200,000  analyses  reported  by  a  well  known  dairy 
authority  is  as  follows  : 

Water 87.10 

Fat __ '"".""_".'  3.90 

Milk  Sugar 4.75 

Casein 3. 

Protein,  Albumen 4 

Ash ""     .75 

From  this  table  it  will  be  seen  that  the  total  solids  are  about  13.90, 
while  the  water  is  87.10.  The  fat  is  the  most  valuable  constituent  of  the 
milk.  The  milk  from  Jersey  cows  has  the  greatest  per  cent  of  solids;  the 
milk  from  Holsteins  the  lowest  per  cent  of  solids.  In  the  early  spring 
when  cows  are  pasturing  on  new  grass  or  feeding  on  ever-succule'nt  food, 
the  milk  contains  the  highest  per  cent  of  water.  In  May,  for  instance,  a 
good  average  of  water  in  milk  would  be  87.44.  In  October,  on  the  other 
hand,  there  will  be  less  water,  an  average  of  88.55. 


I^orelta  D.     World  ruiiioiiK  Cliumiiion  Jersey  Cow  at  She  St.  Lonis  Expositio 
1904.     This   cow    produced   in    120  days  .'j,,S02.7  pounds  milk  testing 
4.82  per  cent,  or  2S(».l(j  pounds  butter  fat.     Weight   1 ,075 
pounds.    Courtesy,  F.  H.  Scribner,  Bosendale,  Wis. 


Fat  is  suspended  in  the  milk  iu  the  form  of  small  globules,  so  small 
that  they  cannot  be  seen  by  the  naked  eye,  A  Danish  investigator  claims 
that  one  cubic  centimeter  contains  from  3, .500,000  to  11,500,000  globules. 

COMPOSITION  OF  BUTTER 

Butter  is  composed  of  fat,  water,  proteids,  milk  sugar,  ash,  and  salt 
in  the  following  average  proportions,  according  to  a  well  known  dairy 
authority: 

From  From 

Fresh  Cream        Ripened  Cream 

Fat.                                83.75  82.97 

Water                                                      13.03  13.78 

Proteids  (Curd) .64  .84 

Milk  Sugar .35  .39 

Ash  .     ._. ..'. .14  .16 

Salt 2.09  1.86 

The  quality  of  butter  is  more  affected  by  the  quality  of  cream  or  milk 
from  which  it  is  made  and  the  methods  employed  in  manufacture  than  by 
the  composition. 

The  English,  German,  and  United  States  governments  endeavor  to 
protect  the  consumer  of  butter  by  recommending  16  per  cent  of  water  as 
a  maximum  limit.  Butter  is  frequently  found,  which  contains  more  than 
16  per  cent  of  water,  but  this  is  in  violation  of  the  law.  The  amount  of 
fat  in  the  butter  varies  with  the  water — the  more  water,  the  less  fat  there 
will  be.  Butter  which  contains  more  than  18  per  cent  of  water  will  ap- 
pear dead  ami  dull.     It  will  also  be  leaky. 

STANDARD  FOR  JUDGING  BUTTER 

In  judging  liutter,  the  different  characteristics  are  given  different 
values  accoriling  to  their  relative  importance.  Below  is  given  astamlard 
used  commercially  and  base<l  u|ion  100  as  perfect: 

Perfect 

Flavor 45 

Body 25 

Color 15 

Salt  . 10 

Style 5^ 

100 

Flavor. — As  shown  in  the  score  above,  flavor  is  the  most  important 
characteristic.  Good  butter  should  possess  a  clean,  mild,  rich,  creamy 
flavor,  and  should  have  a  delicate,  mild,  pleasant  aroma.  Fl.\t  flavor  is 
noticeable  in  butter  made  from  unripened  cream.  Rancid  flavor  is  applied 
to  butter  which  has  a  strong  flavor,  and  develops  in  butter  which  has 
been  standing  a  long  time.  Cheesy  flavor  is  common  to  butter  which  has 
little  or  no  salt.  Weedy  flavors  are  due  to  the  condition  of  the  milk  be- 
fore churned  and  are  caused  by  the  cows  pasturing  where  weeds  are 
growing,  such  as  wild  onions,  garlic,  etc.  Acid  flavor  is  due  to  improper 
ripening  of  the  cream. 

Body.— Next  in  importance  to  flavor  is  body.  Butter  that  is  greasy, 
tallowy,  spongy,  or  sticky  is  undesirable.  The  body  must  be  firm  and 
uniform. 

Color.— The  color  should  be  bright  ami  even,  not  streaky  or  mottled. 
A  light  straw  color  is  the  color  most  desirett. 

Salt. — The  amount  of  salt  depends  upon  what  the  m.arket  wants.  The 
principal  thing  is  to  have  the  salt  tlioroughly  dissolved  and  evenly  dis- 
tributed.    Medium  salting  is  most  desired. 

Style.— By  style  is  meant  the  appearance  of  the  butter  and  package. 
It  should  be  clean  and  neat. 

26 


\   Valuable   Rou-   of  (xuernsey  Producers 


WHY  MILK  SOURS 

The  souring  of  milk  is  almost  entirely  due  to  the  at'tion  of  bacteria. 
These  bacteria  reach  their  greatest  activity  when  the  temperature  is  high, 
and  therefore  as  soon  as  possible  after  milking  the  milk  should  be  <'ooied 
in  running  water  tanks  and  kept  cool  by  a  constant  stream  of  running 
water.  Sometimes,  however,  souring  is  caused  by  dirt  accumulated  in 
the  pail  while  milking. 

It  is  generally  believed  that  the  souring  of  milk  is  hastened  by  thunder 
storms.  Experiments  have  shown  that  the  electricity  in  itself  does  not 
have  any  effect  on  the  milk;  the  reason  is  the  high  temperature  of  the 
atmosphere  immediately  preceding  the  thunder  storm,  which  creates 
more  favorable  conditions  for  the  rapid  multiplication  of  germs  in  the 
milk. 

The  utmost  carefulness  shcjuld  be  observed  for  insuring  proper  sani- 
tary conditions.  The  milk  should  be  strained  immediately  after  milking. 
If  the  milk  is  to  be  put  through  the  separator  it  should  be  "done  while  it  is 
still  warm.  A  careful  dairyman  will  waste  no  more  time  than  necessary 
in  putting  the  milk  in  a  cool  place,  and  the  cooler  the  better.  That  is  the 
way  to  keep  the  milk  sweet  longest. 


HOW  TO  MAKE  A  BABCOCK  TEST 

In  "Principles  aud  Practices  of  Butter  Making,"  by  McKay  and 
Larsen,  is  the  following  explanation  of  how  to  make  a  Babcock  test: 

"There  are  two  tests  commonly  used  for  tletermining  fat  in  milk, 
viz.:  the  Babcock  and  the  Oil.  The  latter  method  is  rapidly  giving  way 
to  the  former.  The  Babcock  test  is  undoubtedly  superior,  although  many 
still  prefer  the  test  churn. 

"The  Babcock  method  of  testing  consists  of  taking  18  grams  of  the 
substance  to  be  tested  into  a  special  graduated  bottle.  Milk  is  measured 
out  with  a  pipette  holding  17.6  C.  C.  Cream,  butter,  cheese,  or  any  other 
substance  which  cannot  be  measured  accurately  should  be  weighecl.  The 
measured  quantity  of  milk  in  the  bottle  is  the'n  digested  by  adding  17.5 
C.  C.  of  commercial  sulphuric  acid  having  a  specific  gravity  "of  about  1.83. 
The  acid  digests  all  proteitls  and  sets  free  the  fat.  The  contents  of  the 
bottle  should  be  well  shaken  at  once  after  the  acid  has  been  added. 


!8 


Dolly    Bloom.      Noted   Guernsey  Co^v.      Has   remarkable  record   of    17,297.5 

pounds    milk    in   one    year,     testinfj     4.S7  per   cent,    yielding    S36.2 

pounds    butter    fat.      Notice    the    characteristic    Guernsey 

markings    and    the     i«*ell    formed    udder.       Courtesy, 

Lanf^>«-ater  Farms,  North  Easton,  Massachusetts, 


"The  liot.Ue  with  its  contuuts  is  thfu  whirled  aljout  live  minutes  in  a 
centrifugal  machine  at  a  rate  depemling  upun  the  diameter  of  the  ma- 
chine—  usually  about  850  to  1,000  revolutions  per  minute.  The  machine 
is  then  stopped  and  filled  to  the  neck  of  the  bottle  with  pure  hot  water. 
Distilled  water  is  preferalile.  The  bottles  are  then  whirled  two  minutes 
and  hot  water  added  again  until  the  fat  raises  in  the  neck  where  it  can  be 
read.  The  bottles  are  then  whirled  again  for  about  a  minute.  The  ma- 
chine is  then  stopped  and  the  fat  read  in  per  cent  direct  from  the  bottle. 
By  using  a  pair  of  dividers  the  reading  may  be  facilitated.  The  tempera- 
ture at  the  time  of  reading  should  be  between  130  degrees  and  140 
degrees  F. "  . 

BOVINE  TUBERCULOSIS 

One  of  the  greatest  dangers  to  which  the  dairy  herd  is  exposed  is  con- 
sumption or  bovine  tuberculosis.  This  disease  is  pretty  well  scattered 
throughout  the  country,  and  the  dangers  to  which  it  exposes  those  who 
use  the  milk  are  pretty  generally  understood. 

Secretary  Wilson  in  his  Annual  Report  for  1905  says:  "It  is  not  un- 
common to  find  herds  of  dairy  cattle  where  .50  to  90  per  cent  of  the  animals 
are  affected  with  this  disease."  Tuberculosis  kills  the  animal  through 
wasting  the  lungs,  liver,  or  intestines,  but  frequently  it  gets  into  the  udder 
and  works  the  destructicm  of  the  milk  secreting  glands.  When  this  occurs, 
the  cow  gives  off  consumption  germs  in  the  milk.  If  the  cow  is  in  the  ad- 
vanced stages  of  this  disease,  the  milk  becomes  unnatural  in  appearance. 
In  many  instances,  however,  even  before  the  u<lder  is  known  to  be  affected, 
many  of  the  germs  are  transmitted  to  the  milk. 

Tuberculosis,  however,  is  not  the  only  ilisease  that  can  be  transmitted 
through  the  milk.  An  English  authority  holds  that  diphtheria  may  be  also 
transmitted  from  the  cow  U>  the  milk  consumer,  and  this  seems  also  to  be 
true  of  scarlet  fever  and  closely  allied  diseases.  Foot  and  mouth  diseases 
and  anthrax  are  some  of  the  others  that  may  infect  the  milk. 

89 


Every  farmer  should  test  his  cows  with  the  tuberculin  test  and 
rill  the  herd  of  those  which  show  traces  of  the  disease.  It  should  be 
fiiii<;ht  vigorously. 

The  tuljerculin  test  lirst  came  into  existence  through  the  most  careful 
scientitie  investigation.  In  practice  it  is  applie<l  by  tirst  taking  the  tem- 
perature of  the  animal  to  be  tested,  at  intervals  of  al)Out  ten  hours,  a  suf- 
ficient number  of  times  to  establish  the  normal  temperature  of  the  body 
under  ordinary  conditions.  The  proper  dose  of  tuberculin  is  then  injected 
under  the  skin  with  a  hypodermic  syringe.  The  injection  is  generally 
made  late  in  the  evening  and  the  temperature  is  taken  every  two  hours 
the  following  day,  beginning  early  in  the  morning  and  continuing  until 
late  in  the  evening  if  the  fullest  information  is  desired. 

In  general  the  rise  of  temperature  Ijegins  from  five  and  one-half 
to  six  hours  after  the  tuberculin  is  injected,  reaches  its  greatest  height 
from  the  sixteenth  to  the  twentieth  hours,  and  then  gradually  declines, 
reaching  the  normal  again  by  the  twenty-eighth  hour. 

In  the  1901  Year  Book  of  the  Department  of  Agriculture,  we  find 
the  following : 

"There  is  today  no  greater  danger  to  the  cattle  and  swine  industries 
than  that  which  confronts  them  in  the  form  of  tuberculosis,  a  disease 
already  widespread  and  rapidly  extending.  Without  the  use  of  tuber- 
culin it  would  be  impossible  to  control  this  disease,  and  farmer  and  stock 
raiser  would  be  at  its  mercy.  With  tubercidin  its  control  is  not  a  difficult 
matter,  and  badly  affected  herds  may  be  converted  into  healthy  herds  in 
a  few  years,  and  without  very  serious  loss  or  handicap. 

"Tuberculin  is,  therefore,  a  great  boon  to  the  farmer — one  of  the 
most  beneficial  scientific  discoveries  of  modern  times." 

Prof.  W.  T.  Henry  of  the  Wisconsin  Agricultural  College  believes  that 
the  hand  separator  is  one  of  the  most  effective  means  of  eliminating  this 
ilreaded  disease.  The  separator  accomplishes  its  purpose  through  pro- 
viding a  means  of  separating  the  milk  product  on  the  farm.  Although  a 
farmer  may  have  his  herd  free  from  tuberculosis,  he  is  apt  to  transmit  the 
disease  to  his  calves  if  he  feeds  factory  skim-milk.  The  separator  does 
away  with  the  return  to  the  farm  of  the  spoiled  contents  of  a  filthy  skim- 
milk  tank.  It  allows  the  young  stock  to  be  fed  with  the  farmer's  own 
skiuvmilk  while  it  is  fresh  and  sweet.  This  protects  the  young  stock  from 
the  diseases  which  may  be  prevalent  on  a  distant  farm  whence  the  germs 
may  be  delivered  to  the  creamery  and  carried  away  in  skim-milk  to  other 
farms. 

SHALLOW   PAN    CREAM 

The  present  d.ay  wasteful  methods  of  skimming  milk  are  practically 
three:  The  shallow-pan,  the  deep-setting,  and  the  water-dilution  systems. 
Of  these  the  shallow-pan  system  is  the  most  wasteful  in  liutter  fat. 

This  method  consists  in  placing  the  milk  in  shallow  pans  or  crocks, 
from  two  to  four  inches  in  depth,  as  soon  after  milking  as  possible.  The 
milk  is  then  placed  to  cool  quickly  to  about  GO  F.,  and  allowed  to  stand 
for  thirty-six  hours,  liy  which  time  a  layer  of  rich,  yellow  color  comes  to 
the  surface.  This  is  the  cream  and  contains  most  of  the  butter  fat.  It 
rises  to  the  surface  because  gravity  acts  with  less  force  upon  the  fat 
globules  than  upon  the  remainder  of  the  milk  serum.  When  this  cream 
comes  to  the  surface  it  is  removed  by  a  specially  designed  skimmer. 

Under  the  most  favorable  conditions  the  skimmed  milk  contains 
about  fa  per  cent  of  butter  fat,  though  ordinarily  the  skimmed  milk 
contains  from  \  per  cent  to  li  per  cent  of  butter  fat. 

Following  is  an  example  of  the  loss  of  profit  through  the  shallow- 
pan  system.     A  cow  should  give  an   average   of  6,000   pounds  of   milk 

30 


annually,  Which  if  properly  handled  will  yield  about  300  pounds  of 
butter  fat.  This  l)utter  fat  at  85  cents  per  pound — a  reasonalile  pi'ice — 
is  worth  $75.00.  The  skim-milk  is  worth  36  cents  a  hundred  pounds  lor 
feeding  purposes,  which  amounts,  after  deducting  for  the  Ijutter  fat,  to 
$14.25  per  year.  Therefore,  if  the  product  of  this  cow  is  correctly  handled, 
it  would  bring  an  income  of  $89.85  annually. 

When  the  shallow-pan  method  of  skimming  is  used  the  milk  is  not 
properly  handled,  because  the  skimmed  milk  contains  from  4  to  li  per 
cent  butter  fat,  which  means  an  average  annual  loss  of  60  pounds  of  but- 
ter fat,  worth  $15.00.  Skim-milk  obtained  through  this  method  is  often 
tainted  and  many  times  sour,  therefore  worth  only  one-half  as  much  as 
sweet  skimmed  milk,  or  $7.00.  This  makes  a  total  loss  su.staiued  through 
the  shallow-pan  system  of  $23.00  annually,  to  say  nothing  of  the  labor 
connected  with  the  proce.ss — carrying  to  the  cooling  house,  washing  the 
crocks  and  pans — and  loss  of  time. 

DEEP-SETTING  CREAM 

This  practice  consists  of  putting  the  milk  in  deep  four-gallon  cans 
about  8  inches  in  diameter  and  20  inches  deep.  The  milk  is  put  into  these 
cans  as  soon  after  milking  as  possilile.  It  is  then  cooled  down  to  about 
65"  F.,  at  which  temperature  it  stands  for  about  twenty-four  hours.  At 
the  end  of  that  time  a  large  per  cent  of  the  butter  fat  is  found  on  the 
surface. 

In  the  eastern  part  of  the  United  States,  where  this  system  is  exten- 
sively used,  it  is  known  as  the  Cooley  System,  and  a  special  can  and 
creamer  are  provided,  so  that  the  milk  may  be  quickly  cooled  and  main- 
tained at  the  proper  temperature. 

If  this  method  is  correctly  carried  on  the  skim-milk  (v]ntains  from 
^(1  per  cent  to  f-*,,  per  cent  butter  fat.  (.Carelessness  in  cooling,  however, 
which  is  very  apt  to  occur,  will  greatly  increase  this  loss  of  butter  fat. 
The  cream,  although  of  fair  quality  if  every  care  has  been  exercised,  is 
usually  thin,  containmg  only  from  18  to  30  per  cent  of  butter  fat.  For 
many  pui^poses  thin  cream  is  objectionable. 

The  deep-setting  plan  of  handling  milk  is  perhaps  the  most  economi- 
cal of  all  gravity  methods,  inasmuch  as  the  product  is  usually  of  a  fair 
quality.  The  sliim-milk,  likewise,  is  of  a  better  quality  than  that  pro- 
duced l)y  the  shallow-pan  system  or  the  water-dilution  system. 

The  waste  in  butter  fat  which  this  system  incurs,  and  the  handling 
required,  make  it  objectionable.  As  stated  before,  the  skimmed  milk  con- 
tains fi'om  j-(j  to  j%  per  cent  butter  fat.  If  it  contained  A  per  cent  butter 
fat  the  annual  loss  would  be  24  pounds  of  butter  fat,  wnich  at  25  cents  a 
pound  means  a  loss  of  about  $6.00.  An  annual  loss  of  $6.00  on  every  cow 
is  too  great  to  make  dairying  highly  protitable. 


Milking  Shorthorns  at  Pasture 
31 


To  sucoessfuHy  cari-y  out  this  system,  the  milk  must  be  carefiilly 
cooled  and  maintained  at"  an  even  temperature  of  So"  F.  for  a  period  of 
twenty-four  hours.  This  requires  close  attention  and  extreme  care; 
otherwise  the  loss  in  butter  fat  will  \n'.  greatly  increased. 


WATER-DILUTED  CREAM 

Of  all  the  old  methods  of  skimming,  the  water-dilution  system  is  by 
far  the  most  objectionable  and  is  one  to  be  avoided. 

This  practice  necessitates  diluting  the  milk  until  it  contains  from 
one-quarter  to  one-half  water.  The  diluted  proiluct  is  then  allowed  to 
stanil  for  a  few  hours  in  cans,  which  causes  the  cream  to  come  to  the 
surface.  These  cans  are  so  constructed  that  the  skini-milk  may  be 
drawn  off  from  the  bottom,  leaving  only  the  cream  in  the  can. 

The  principle  upon  which  the  water-dilution  system  is  based  is  this: 
gravity  acts  with  greater  force  when  the  milk  is  diluted  with  water, 
which  causes  the  fat  globules  to  rise  quickly  to  the  surface. 

This  system  is  one  to  be  let  severely  alone,  inasmuch  as  it  is  the 
poorest  of  all  the  okl-fashioned  methods.  It  produces  cream  of  poor 
quality,  and  practically  destroys  the  value  of  the  skim-milk. 

The  diluted  skim-milk  contains  all  the  way  from  ^%  per  cent  to  1  per 
cent  of  butter  fat. 

The  objections  to  the  water-dilution  system  are  many.  First,  the 
addition  of  water  greatly  increases  the  volume  and  makes  it  difficult  to 
handle.  Second,  the  addition  of  water  practically  spoils  the  skim-milk 
for  feeding.  The  usual  well  water  contains  thousands  of  b.acteria,  which, 
when  added  to  milk,  pniduce  putrefaction  and  unilcsiral>le  results.  It 
likewise  robs  the  skim-milk  of  its  essciitial  relish  to  the  calf.  Third,  the 
cream  olitained  by  this  practice  is  usually  of  a  poor  quality.  The  same 
organisms  which  contaminate  the  skim-milk  act  upon  the  cream  and 
lower  its  quality.  Fourth,  by  this  method  the  skim-milk  cimtains  from  j^^ 
to  1  per  cent  butter  fat. 

This  practice  means  a  loss  of  alioui  $15.00  worth  of  skim-milk  per 
eow  annually,  and  from  $6.00  to  $15.00  worth  of  butter  fat. 

This  method  is  objectionalile  and  its  practice  means  an  annual  loss 
great  enough  to  make  the  keeping  of  cows  unprofitable. 


Coiuntha    ItEi'^  .loli:iiiiia.      World   FamoiiN    llolsteiii- l-'rii-siaii   V.ttw  whicll 

produced  in  one  year  ^7,  tvi!w.^  pounds  milk  testinik  3.(1  1  per  centa 

yielduig  99^.2.5  pounds  butter  fat.    This  is  the  largest  amount 

of  butter  fat  produced  in  one  year  by  any  com^  of  any 

breed.    Courtesy,  W.  J.  Gillett,  Rosendale,  'Wis. 


A  BRIEF  HISTORY  OF  CENTRIFUGAL  CREAM  SEPARATORS 

The  loss  of  butter  fat  by  any  of  the  old  gravity  methods  of  skiiiiuiing 
is  a  too  heavy  drain  upon  dairy  profits  to  make  the  industry  protitalile. 
This  was  discovered  years  ago  and  as  a  result,  inventive  genius  and 
energy  attempted  to  devise  a  separating  machine  which  would  return  a 
larger  per  cent  of  butter  fat. 

EARLY   DEVELOPMENT 

As  early  as  1S59  Prof.  Fuchs  of  Carlsruhe,  Germany,  suggested  a 
method  of  bringing  butter  fat  (juickly  to  the  surface  of  the  milk  by 
swinging  the  tubes  holding  samples  of  the  milk.  In  1864  the  first  cen- 
trifugal separator  was  evolved.  It  cousLsted  of  a  device  whereby  buckets 
were  suspended  upon  tht^  ends  of  arms,  which  revolved  rui)idly  around  a 
center  axis.  After  a  short  time  the  butter  fat  was  found  on  the  surface  of 
the  milk  and  was  removed  in  much  the  same  manner  as  in  the  old  gravity 
systems.  The  first  separating  device  might  be  called  a  revolving  bucket 
sc])arator.  In  1877  these  bucket  separators  were  so  improvetl  that  they 
accomplished  continuous  instead  of  intermittent  separation. 

INTERMITTENT    HOLLOW-BOWL    SEPARATORS 

1877-1879 

In  1877  a  new  hollow-bowl  type  of  separator  was  put  upon  the 
market,  which  closely  resembled  the  recent  type  of  hollow-bowl  machine. 
The  machine,  however,  was  only  intermittent  in  its  work,  inasmuch  as 
the  inventors,  Lafeldt  and  Lentch,  were  iinalile  to  provide  outlets  for  the 
milk  and  cream  which  would  permit  eontiiuKjus  separation.  It  was 
necessary  to  stop  at  f ici|uent  ir.tervals  in  order  to  remove  the  cream  and 
add  new  milk.  This  intermittent  hollow  bowl  did  not  revolve  at  a  very 
high  rate  of  speed,  and  consequently  had  only  a  limited  capacity. 

During  that  year,  1877,  the  first  practical  centrifugal  creamery  was 
established  at  Kiel,  Geruuiuy,  which  is  evidence  that  even  in  its  then 
crude  state,  the  centrifugal  separator  furnished  a  method  of  skimming 
far  in  advance  of  prevailing  methods.  The  saving  in  time,  laboi',  and 
Imtter  fat  which  this  early  intermittent  hoUow-liowl  separator  etfe<'ted 
was  deemed  of  enough  importance  to  warrant  the  establismeut  of  a 
creamery. 

CONTINUOUS    HOLLOW-BOWL    SEPARATORS 

1879-1890 

The  year  1879  was  the  year  of  great  advancement  in  separator  con- 
sti'uction.  The  intermittent  hollow-bowl  separators  of  1877  were  materi- 
ally improved  by  the  addition  of  milk  an<l  cream  outlets,  and  the  bowl 
was  so  constructed  that  a  (Huitinuous  flow  of  new  milk  could  be  supplied. 
These  continuous  hollow-1>owl  separatcirs  made  their  appearance  during 
that  year  first  in  Sweden  and  Denmark.  The  invention  was  brought  to 
America  about  the  same  time,  1879,  but  was  not  generally  adopted  until 
some  years  later. 

The  continuous  hollow-bowl  separator  was  a  great  improvement  over 
the  intermittent  liowl.  and  far  in  advance  of  the  bucket  type.  This  new 
machine  enabled  a  farmer  to  separate  the  milk  immediately  after  milking, 
and  it  returned  a  larger  yield  of  butter  fat  than  any  (jf  the  old  methods. 

MODERN    CREAM    SEPARATORS    WITH    INTERIOR    BOWL    DEVICES 
WITHIN   THE   BOWL 

1890-1909 

Baron  Bechtelsheim,  in  1890,  discovered  that  if  certain  contrivances 
were  placed  within  the  separating  bowl,  thorough  separation  would 
result.  This  invention  was  immediately  purchased  by  a  well-known 
Swedish  firm,  who  have  used  it  with  e.xcellent  success.     The  purpose  of 

34 


this  bowl  device  was  to  so  separate  the  milk  in  the  bow\  that  centrifugal 
force  couUI  act  with  greater  rapidity  and  more  certainty.  It  is  readily 
apparent  that  the  milk  iu  a  separator  bowl  must  divide  into  three  zones — 
unseparated  milk,  cream,  and  skim-milk.  It  is  likewise  apparent  that 
any  device  within  the  bowl  which  would  prevent  the  intermingling  of 
these  zones  during  the  process  of  separation  would  increase  the  bowl's 
efficiency  and  capacity. 

This  is  the  purpose  of  the  interior  bowl  devices  which  at  the  present 
day  have  been  so  highly  developed.  They  aid  separation  and  greatly 
increase  the  capacity  and  efficiency  of  the  machines  over  the  hollow-bowl 
type.  In  this  respect  Dairymai(l  and  Bluebell  Cream  Harvesters  are 
without  equals — they  have  a  patented  interior  device  which  more  effectu- 
ally assists  separation  than  any  device  of  this  nature  heretofore  designed. 

THE    BLUEBELL    CREAM    HARVESTER 

This  machine  is  a  gear  drive  separator  of  unquestioned  merit.  It  is 
made  in  four  sizes  with  guaranteed  capacity  as  follows: 

No.  1 _ 350  pounds  of  milk  per  hour 

No.  2 450  pounds  of  milk  per  hour 

No.  3 ._ 650  pounds  of  milk  per  hour 

No.  4 - 850  pounds  of  milk  per  hour 

This  separator  possesses  every  good  feature  found  on  other  separators, 
and  several  featui-es  which  are  found  only  on  t'reaui  Harvesters. 

1.  It  is  exceptionally  light  running  because  all  gears  are  accurately 
cut  to  the  Yo'iio  P^rt  "f  ^"  inch,  and  ample  oiling  facilities  are  provided. 
The  gears  are  readily  accessible.  By  simply  removing  the  frame  from 
the  stool  the  entire  gear  nest  may  be  exposetl.  All  bushings  are  of 
phosphor  bronze  and  tapered  so  that  they  are  easily  replac^eable. 

a.  It  is  a  long-lived  machine.  be<'ause  all  the  gears  are  so  thoroughly 
protected  that  dust,  dirt,  and  milk  cannot  find  their  way  into  them.  This 
eliminates  about  90  per  cent  of  ordinary  separator  troubles.  Only 
materials  of  A-1  quality  are  used. 

3.  The  separator  skims  clo.se  because  the  patented  milk  feeding 
shaft  and  disk  construction  get  every  particle  of  butter  fat  out  of  the 
milk. 

4.  The  machine  has  maximum  capacity  for  the  size  of  its  bowl.  This 
is  the  result  of  the  correct  construction  of  the  interior  device  which  makes 
it  possible  for  the  disks  to  handle  a  great  amount  of  milk  without 
clogging. 

5.  The  separator  bowl  is  equipped  with  the  most  efficient  top 
bearing  manufactured.  This  bearing  is  a  very  important  feature  because 
it  keeps  the  bowl  centered  when  revolving  at  speed.  This  top  bearing 
should  be  thoroughly  investigated  by  every  prospective  purchaser. 

6.  The  machine  is  very  convenient  to  operate.  In  the  first  place  the 
supply  can  and  crank  shafts  are  waist  high — the  supply  can  may  l)e  tilled 
without  any  heavy  lifting — no  danger  of  spilling  the  milk  over  the 
machine  anil  Hoor.  The  operator  in  turning  the  crank  assumes  the  most 
natural  position — no  stooping  or  reaching  into  the  air.  In  the  second 
place,  the  milk  and  cream  spouts  are  high  enough  from  the  floor  so  that  a 
10-gallon  milk  can  may  be  used  to  re(«ive  the  separated  product.  This 
does  away  with  the  an'nf)yance  of  using  small  receptacles  which  must  be 
carefully  watched  and  frequently  emptied. 

7.  The  machine  is  neat  in  design  and  attractively  painted.  There 
are  no  cumber.some  castings  to  give  the  machine  an  ugly  appearance,  yet 
every  part  has  ample  strength  to  insure  durability. 

33 


I  H  C  Cream  Harvester,    Bluebell   No.  3 

Guaranteed  capacity  U50  poundn  of  milk  per  hour 

Ideal  Separator  Type 


The  Bluebell  separator  is  a  hand  separator,  yet  power  may  be  used. 
The  Tom  Thumb,  1-horse  power,  air-cooled  gasoline  engine  proves  very 
praetical.  It  is  e(|uipped  with  a  special  reducing  gear  and  pulley  which 
drives  the  separator  at  the  proper  speed.  The  No.  4  Bluebell  requires 
only  about  j'g  of  a  horse  power. 

THE  PRINCIPLE    UPON    WHICH    THE    CENTRIFUGAL 
-SEPARATOR  OPERATES 

The  action  of  the  force  of  gravity  is  the  principle  upou  which  all  sepa- 
ration is  based.  The  fat  globules  in  milk  are  lighter  than  the  milk  serum 
in  which  they  are  contained.  Cou.se(]ueutly  in  the  course  of  time  gravity 
will  cause  the  heavier  particles  to  go  to  the  bottom  and  the  lighter  par- 
ticles of  butter  fat  to  rise  to  the  surface. 

It  is  the  incomplete  action  of  this  force  of  gravity,  and  the  length  of 
time  required  for  its  operation,  which  make  old  methods  of  separation 
iuefflcieut  and  undesirable.  These  systems,  too,  produce  poor  results- 
are  wasteful,  yield  a  proiluct  of  poor  ((uality,  and  necessitate  extreme  care 
and  much  handling. 

How  to  make  gravity  act  with  greater  force  and  more  quickly  is  the 
problem  whii'h  the  centrifugal  separator  solved.  In  the  watcr-dilutiou 
system,  gravity  is  assisted  by  the  addition  of  water,  which  permits  the 
force  to  act  in  a  comparatively  short  time.  The  (juality  of  the  product, 
however,  is  objectionable. 

In  centrifugal  separation,  gravity  is  produced  by  artificial  methods 
and  acts  horizontally  instead  of  vertically. 

If  a  ball  is  put  on  the  end  of  a  string  and  whirled  around  the  hand  in 
a  circle,  there  is  a  pull  exerted  through  the  string  as  if  the  ball  were  trying 
to  get  away.  This  is  centrifugal  force,  and  is  the  principle  upou  whu'h 
the  centrifugal  separator  ojjerates. 

As  explained  previously,  the  fat  glolniles  in  the  milk  are  lighter  than 
the  milk  serum  or  skim-uiilk;  consequently  when  milk  is  put  into  the 
rapidly  revolving  separator  bowl,  the  heavier  particles— that  is,  the  skim- 
milk— go  toward  the  outside  of  the  bowl,  trying  to  get  away:  and  the 
lighter'particles- the  butter  fat— flow  to  the  center  of  the  b(nvl.  The 
skim-milk  flows  out  through  openings  on  the  outer  edge  of  the  bowl,  and 
the  cream  through  an  opening  in  the  center. 

The  principle,  it  will  be  seen,  is  comparatively  simple.  The  construc- 
tion of  the  bowl,  however,  determines  to  a  large  extent  the  clliciency  of 
separation,  that  is,  the  thoroughness  with  which  centrifugal  force  sepa- 
rates the  butter  fat  from  the  skim-milk. 

THE  DAIRYMAID   CREAM   HARVESTER 

The  general  construction  and  features  of  the  Dairymaid  Cream  Har- 
vester are  practically  the  same  as  m  the  Bluebell  U>  which  a  previous 
chapter  has  been  tlevbted.  There  is,  however,  one  exception,  ^\hlle  the 
Bluebell  is  a  geardrive  separator,  the  Dairymaid  has  achain  drive  construc- 
tion which  insures  dural)ilitv  and  light-running  characteristics.  The  power 
from  the  crank  is  transmitted  by  chain  from  the  large  sprocket  to  a  small 
sprocket  through  the  gears  to  the  bowl.  The  chain  is  well  incased  by  a 
chain  guard  so  that  there  is  no  liability  of  injury  to  the  operator  through 
contact  with  this  part:  in  fact,  it  is  practically  impossible  for  the  operator 
to  get  his  hantls  caught  in  either  the  chain  or  the  gears  unless  he  wdtuUy 
opens  the  gear  box  and  puts  his  hand  in  while  the  machine  is  in  operation. 
However,  should  the  clothing  from  any  cause  become  entangled  in  the 
chain,  the  friction  clutch  enables  the  handle  to  be  stopped  immediately. 
There  is  no  liability  of  damaging  the  o^.^ars  when  stopping  the  handle 
suddenly,  inasmuch  "as  the  clutch  permits  the  gears  to  rotate  until  they 
gradually  run  ilowu.  This  construction  adds  to  their  durability,  eliminat- 
ing all  unnecessary  wear. 

37 


I  H  C  Cream  Harvester,    Dairymaid  No,    1 

Guaranteed  capacity  ;J50  pounds  of  milk  per  hour 

Ideal  Separator  Type 


Although  the  chain  transmission  has  been  used  for  a  number  of  years 
on  various  machines  with  excellent  success,  it  was  a  new  <lepartui-e  in 
separator  construction  when  applied  to  the  Dairymaid.  Since  the  intro- 
duction of  this  machine,  various  other  chain  drive  separators  have  been 
introduced.  lu  Europe,  chain  drive  separators  have  been  in  use  for 
several  years. 

WHAT  A  SEPARATOR  WILL  DO 

Increase  in  1}i;ttek  Fat.— One  of  the  most  potent  factors  in  urging 
the  use  of  a  cream  separator  is  the  increase  in  the  amount  of  Initter  fat 
obtained.  It  is  not  uncommon  to  find  instances  where  from  a  third  to  a 
half  more  butter  fat  is  obtained  from  the  same  herd  through  the  use  of  a 
separator.  This  is  usually  the  case  where  a  separator  replaces  gravity 
methods  of  skimming.  If  these  methods  were  nothing  more  than  waste- 
ful in  butter  fat,  and  if  a  separator  diil  nothing  more  than  save  this  butter 
fat,  it  would  pay  to  use  this  machine.  Gravity  methods  lose  from  twenty 
to  sixty  poundsof  the  annual  butter  fat  yield  of  a  cow,  which  amounts  to 
about  $15.00. 

Likewise  a  separator  returns  an  increased  amount  of  butter  fat  in 
cases  where  the  farmer  hauls  the  whole  milk  to  the  local  creamery.  It  is 
not  that  the  creamery  does  not  pay  for  all  the  butter  fat,  Imt  it  is  simply 
a  case  of  not  delivering  all  the  milk  to  the  creamery.  The  skim-milk 
returned  from  the  factory  is  so  often  totally  unfit  for  feeding  that  a  farmer 
is  compelled  to  use  some  of  the  whole  milk;  consequently  he  feeds  butter 
fat  worth  35  cents  a  pound  when  the  same  amount  of  corn  meal  worth  3 
cents  a  pound  would  answer  the  purpose.  It  is  estimatetl  that  the  saving 
in  butter  fat  through  the  use  of  a  separator  amounts  to  from  $5.00  to  $15.00 
per  year  on  each  cow  milked.  From  this  standpoint  alone  a  cream  sepa- 
rator will  pay  for  itself  in  one  season  if  at  least  four  cows  are  milked. 

Increased  Price  of  Butter  Fat.  —  Separator  butter  fat  should 
bring  the  top  price  in  all  instances.  The  separator  bowl  is  uneciualled  as 
a  claritier  of  milk.  It  removes  substances  which  no  system  of  straining 
will  remove;  consequently  if  the  milk  is  run  through  a  clean  bowl 
immediately  after  milking,  the  cream  should  be  of  A-l  quality.  If  it  is 
then  properly  cooled  S(j  that  it  does  not  become  a  breeding  place  for  all 
kinds  of  objectionable  bacteria,  it  can  be  kept  sweet  for  days,  and  when 
churned  into  butter  will  guarantee  a  product  with  the  right  flavor, 
texture,  and  grain.  Or,  if  sold  to  the  creamery,  it  will  command  the 
top  price. 

The  quality  of  cream  obtained  through  gravity  skimming  must,  neces- 
sarily, be  inferior.  When  the  cream  is  raised  by  the  deep-setting  method 
the  time  of  creaming  must  be  extended  over  at  least  twenty-four  hours; 
hence  the  cream  is  invariably  sour  when  it  is  removed.  The  astonishing 
rapidity  with  which  l)acteria  of  every  description  multiply  in  milk  makes 
it  impossible  to  obtain  pure  sweet  cream  through  this  method.  When 
cream  is  obtained  by  the  shallow  pan  system  the  milk  is  exposed  to  the 
atmosphere  for  al)out  thirty-six  hours.  In  this  instance  the  various  taints 
and  odors  in  the  atmosphere  are  absorbed  by  the  milk  with  the  result 
that  the  contamination  greatly  lowers  the  ((uality  of  the  cream. 

Of  all  the  gravity  systems  the  water-dilution  is  the  most  objection- 
able^ not  only  because  of  the  large  loss  of  l)utter  fat,  but  also  by  reason 
of  the  low  quality  of  the  product.  The  innuraeral)le  germs  found  in  the 
water  of  many  wells  find  a  good  breeding  place  in  milk  with  the  result 
that  the  cream  is  of  very  low  quality. 


Increased  Number  of  Cows. — No  one  should  be  content  to  remain 
in  the  dairy  Inisiness  with  a  small  herd.  The  amliilion  sliouUl  be  to  in- 
crease the  size  of  the  herd  until  the  farm  is  supporting  the  maximum 
number  of  (^ows.  The  manure  obtained  will  prove  of  no  small  value  in 
increasing  the  general  productiveness  of  the  farm. 

If  a  separator  is  used  the  farmer  will  find  that  he  can  just  as  well  milk 
a  few  more  cows  because  the  product  is  not  so  difficult  to  take  care  of. 
No  more  cans  are  required,  inasmuch  as  the  whole  milk  is  not  hauled 
away,  neither  is  it  necessary  to  spend  half  of  ea(^h  day  delivering  the  cream. 
A  delivery  of  separator  cream  every  three  or  four  day.s.  or  once  a  week, 
will  answer  the  purpose.  Increasing  the  size  of  the  herd  and  intelligently 
hantUing  the  product  mean  a  corresponding  increase  in  the  farmer's 
yearly  income. 

Cost  of  Hauling  Whole  Milk  and  Cbeam.— The  cost  of  hauling 
whole  milk  is  another  factor  which  has  aided  in  the  introduction  of  the 
cream  separator.  Whole  milk  m\ist  be  hauled  every  day.  If  a  farmer 
were  to  haul  to  a  creamery  G,000  pounds  of  milk — the  annual  amount  one 
cow  should  yield  —  it  would  cost  him  at  least  $y.OO,  estimating  the  cost  of 
hauling  at  15  cents  a  hundred  pounds  for  an  average  haul  of  six  miles. 
The  cost  of  hauling  the  cream  alone,  if  the  milk  were  separated  on  the 
farm,  would  be  about  I  the  cost  of  hauling  '.he  whole  milk,  or  about 
•lil.lS,  which  means  a  saving  of  $7.85  annually.  These  figures  on  the  cost 
of  hauling  were  determined  by  Goverment  investigation  and  are  fully 
explained  in  the  United  States  Department  of  Agriculture,  Bulletin  No. 
59,  entitled  "The  Farm  Separator." 

It  is  evident  that  if  a  separator  is  used  this  cost  of  hauling  will  be 
greatly  reduced.  Instead  of  hauling  whole  milk  every  day  and  using  the 
farm  tea.u  and  wagon,  it  is  necessary  to  haul  the  cream  only  once  or  twice 
a  week,  and  then  a  buggy  will  carry  the  product  of  ten  or  twelve  cans  of 
milk.  This  reduces  the  cost  of  hauling  to  one  cent  or  less  per  pound  of 
butter  fat.  This  difference  in  the  cost  of  hauling  is  profit  which  should  go 
into  the  pockets  of  every  farmer  who  is  at  present  delivering  whole  milk 
to  a  creamery. 

Separator  Skim-milk.  —  In  addition  to  the  reasons  above  given  for 
the  use  of  a  separator,  there  is  one  more  very  important  one  —  the  difference 
in  value  between  separator  skim-milk  and  gravity  or  creamery  skim-milk. 

Skira-milk  obtained  by  any  of  the  gravity  methods  is  almost  valueless 
for  feeding.  It  is  cold  and  tainted,  many  times  sour,  and,  in  the  case  of 
the  water-ililution  system,  entirely  unfit  for  feeding.  The  skim-milk  ob- 
tained from  the  creamery  is  delivered  to  the  patron  when  it  is  old;  usu- 
ally it  must  be  on  the  road  some  hours  for  a  haul  of  five  or  six  miles.  As  a 
result,  it  is  in  most  instances  not  only  unfit  for  feeding  f)Ut  a  positive  source 
of  danger  to  the  herd.  Farmers  who  have  had  this  experience  have  said 
that  it  did  not  pay  to  haul  home  skim-milk  whi<-h  killed  the  calves  and 
pigs.  This  statement  is,  of  course,  overdrawn,  but  it  expresses  forciljly  the 
danger  to  the  herd  which  farmers  know  lies  in  feeding  factory  skim-railk. 

When  the  farmer  feeds  factory  skim-milk,  there  is  always  danger  of 
bringing  tuljerculosis  to  the  calves  and  pigs.  Until  state  laws  enforce 
pasteurizatiou  of  skim-milk  and  butter-milk,  this  danger  will  always 
exist  at  all  creameries.  An  examination  of  the  records  of  pigs  officially 
condemned  .as  tuberculous  at  the  Chii^ago  stock  yards  shows  that  the 
great  bulk  of  tuberculous  pigs  come  from  the  dairy  districts,  and  un- 
doubtedly get  the  disease  from  drinking  unp<astenrized  skim-milk  returned 
from  the  factory.  The  farmer  who  uses  a  separator  need  have  no  fear  of 
bringing  tuberculosis  to  his  farm. 

41 


4S 


Saves  Time,  Work,  and  Worry. — The  work  involved  in  the  manage- 
ment of  a  dairy  is  so  exacting,  owing  to  the  perishable  nature  of  the  pro- 
duct, that  unless  up-to-date  methods  are  used,  this  work  becomes  drudg- 
ery. We  are  all  anxious  to  make  as  good  a  living  as  possiljle  with  no 
more  work  than  necessary.  It  seems  strange  that  so  many  farmers  and 
dairymen  should  continue  to  practice  anticiuatcd  methods  of  handling 
the  dairy  product  when  the  new  way — the  separator  way — eliminates  so 
much  of  the  woi'k.  actually  transforming  drudgery  into  work  which  can- 
not even  be  called  unpleasant. 

In  the  matter  of  convenience  and  ease  of  separation,  as  well  as  the 
time  involved,  a  hand  separator  is  far  more  desirable  than  any  of  the  old 
methods.  The  bother  of  setting  countless  crocks  and  pans — the  primitive 
and  wasteful  method  of  skimming  off  the  cream,  and  finally  the  work  and 
worry  of  washing  the  vessels — this  is  all  done  away  with  by  the  use  of  a 
properly  constructed  hand  separator.  The  milk  is  quickly  run  through 
the  machine  with  but  little  effort  at  the  crank,  and  the  bowl  and  tinware 
are  easily  washed  in  a  few  minutes. 


Separator  Skim-iHilk  Grows  Fine  Pork 


THE  FEEDING  VALUE  OF  SKIM-MILK 

In  order  to  determine  why  skim-milk  has  a  feeding  value,  we  must 

know,  (1)  what  milk  contains;  and  (3)  what  is  taken  out  with  the  cream 

and  what  remains  in  the  skim-milk. 

The  average  composition  of  whole  milk  is  as  follows: 

Water _ 87.10 

Fat... __ 3.90 

Milk  Sugar 4.76 

„    ^  . .    f  Casein 3. 

Proteids  {  ,,, 

(Albumen ._ .4 

Ash .75 

43 


l*'eediii£  Skim-milk  to  Calves.     Courtesy.  T.  H.  Russell*  Geneva,  Ohio 


When  cream  is  taken  from  the  milk  by  a  sepai'ator  or  by  hand, 
practically  all  of  the  fat  is  taken  out.  The  skim-milk  which  i-emaius 
is,  frequently  referred  to  as  "serum,"  autl  it  contains  everything  but 
the  fat,   as  follows  : 

Water    _ 87.10 

Fat  .03 

Milk  Sugar  . 4.75 

•    Proteids.l<^afein 3 

(  Albumen 4 

Ash... .75 

The  skiui-milk  has  a  feeding  value  lieeause,  although  the  fat  has 
been  extracted  fnmi  it,  it  still  contains  the  proteids;  that  is,  casein 
and  albumen,  which  are  known  as  the  flesh-forming  constituents  of 
food.  The  function  of  the  protei<ls  is  to  furnish  material  for  the 
formation  of  lean  flesh,  blood,  tendons,  nerves,  hair,  horns,  and  wool 
The  fat  taken  from  the  milk  with  the  cream  is  the  energy-producing 
constituent  of  food  —  it  is  stored  up  in  the  body  either  as  fat,  or  it  is 
burned  in  the  system  to  produce  heat  and  energy.  The  equivalent  of 
the  fat  taken  with  the  cream  may  be  added  to  skim-milk  in  the  form 
of  corn  chop,   oil   meal,   or  other  ground  feed. 

Bulletin  No.  126  of  the  Kansas  Agricultural  College  says:  "The 
percentage  of  protein  in  skim-milk  is  greater  than  in  whole  milk,  and 
as  protein  is  what  produces  bone  and  muscle,  the  feeding  value  of 
skim-milk  is  apparent.  The  fat  taken  from  the  skim-milk  can  be 
reailily  supplied  in  the  fat   and  starch  contained  in  grain." 

The  secret  of  success  in  feeding  skim-milk  lies  in  feeding  it  when 
warm,  before  it  has  a  chance  to  become  a  breeding  place  for  undesirable 
germs.  The  value  of  the  butter  fat  which  has  becu  taken  from  the  milk 
can  be  easily  replaced  by  adding  corn  meal  worth  2  cents  a  pound.  This 
will  then  be  as  nutritious  for  the   stock  as  milk  containing  butter  fat 

44 


worth  25  cents  a  pound.  For  feeding  young  pigs,  skim-milk  to  which  has 
been  added  corn  meal  is  worth  about  25  cents  a  hundred  pounds.  When 
the  pigs  are  larger  it  is  worth  alxjut  20  cents  per  hundred  p(junds.  For 
calves  it  is  worth  even  more  than  it  is  for  pigs. 

Professor  Henry  in  "Henry's  Feeds  and  Feeding"  says:  "The 
principal  reason  for  the  high  value  of  skim-milk  as  a  feed  for  growing 
pigs  is  that  it  is  essentially  a  growth-producing  food,  containing  all 
these  elements  ordinarily  in  the  milk.  It  is  a  well  known  fact  that  in  the 
corn  belt  the  tendency  is  to  feed  pigs  too  much  of  a  fattening  ration  in 
the  form  of  corn.  .Such  a  ration  lacks  the  growth-making  elements  which 
are  supplied  in  the  best  form  by  skim-milk  and  butter-milk." 

In  some  recent  trials  made  Ijy  the  West  Virginia  Experiment  Station 
it  was  found  that  with  eggs  selling  at  20  to  25  cents  per  dozen,  skim-milk 
used  for  moistening  the  mash  fed  to  chickens  had  a  feeding  value  of  altout 
2  cents  per  quart. 

When  feeding  calves  or  pigs,  regularity  must  be  observed.  If  the 
practice  has  been  to  feed  cold  and  sour  skim-milk  it  should  be  fed  .so  all 
the  time.  If  sweet  skim-milk  has  been  fed,  care  should  be  taken  to  see 
that  it  is  always  fed  sweet.  Herein  lies  one  of  the  chief  objections  to 
skim -milk  returned  from  the  creamery;  during  the  long,  hot  hauls  of 
summer  it  is  usually  sour;   in  the  winter  it  may  be  sweet,  but  it  is  cold. 

With  a  cream  separator  on  the  farm  all  these  troubles  can  be 
avoided.  A  separator  keeps  the  skim-milk  at  home  in  the  best  condition 
to  feed  young  stock.  The  danger  of  inviting  troulile  liy  feeding  cold  and 
sour  skim- milk,  part  of  which  may  have  come  from  a  herd  showing 
traces  of  disease,  should  not  be  overlooked. 


All  Calves  Like  Separator  Skim-milk.    Conrtesy,  T.  H.  Russell, 
Geneva,  Ohio 

45 


WHY  THE  CREAM   HARVESTER  BOWL  IS  THE  CLOSEST 
SKIMMER  ON  THE  MARKET 

All  parts  of  the  i-reaiii  sei)arat(ir  :irc  in  a  iikiuiilt  supplemental  to  the 
bowl,  for  upon  this  part  of  the  machine  ilepends  the  capacity  and  the 
efficiency  of  separation. 

A  separator  is  purchased  primarily  to  separate  cream  from  milk.  It 
for  any  reason  it  should  leave  more  than 
a  reasonable  amount  of  butter  fat  in  the 
skim-milk,  it  is  not  the  most  desirable 
machine.  The  construction  of  the  bowl 
determines  almost  entirely  the  degree  of 
its  efficiency,  yet  all  parts  of  the  machine 
in  some  manner  or  other  affect  the  opera- 
tion of  the  bowl. 

All  separator  bowls  are  alike  in  so  far 
as  they  are  designed  to  utilize  centrifugal 
force  to  bring  about  milk  separation.  They 
differ,  however,  in  that  some  have  interior 
contrivances  to  assist  the  action  of  centri- 
fugal force  while  others  have  not. 

When  the  separator  was  invented,  hollow 
bowls  were  used,  but  after  years  of  experi- 
ence it  was  found  that  the  interior  device 
was  necessary. 

The  bowls  in  the  Bluebell  and  Dairymaid 
Cream  Harvesters  have  a  patented  interior 
device,  which  more  effectually  assists  sep- 
aration than  any  other  device  of  this  kind. 
It  actually  produces  what  has  been  termed 
cooperative  separation,  that  is,  coopera- 
tion of  all  parts  of  the  interior  device. 

There  are  two  serious  objections  to  the 
hollow  bowl. 

First,  milk  must  acquire  the  speed  of  the 
bowl  before  separation  takes  place.  In  a 
hollow  bowl  it  requires  a  long  time  for  the 
milk  to  get  up  to  the  speed  of  the  bowl, 
because  only  the  milk  next  to  the  sides  of 
the  bowl  comes  in  contact  with  it.  By 
placing  devices  within  the  bowl,  the  milk 
comes  in  contact  with  them  as  they  rapidly 
revolve,  and  thus  friction  causes  all  the 
milk  in  the  bowl  to  quickly  attain  the 
speed  at  which  separation  can  take  place.  The  fact  that  it  takes  such 
a  long  time  for  the  milk  to  acquire  the  speed  of  the  bowl  explains  why 
hollow  bowls  have  such  limited  capacity.  Interior  devices  have  been  found 
necessary  to  overcome  the  limited  capacity  of  hollow  bowls. 

Second,  the  layer  of  cream  in  a  hollow  bowl  is  not  protected  frcmi 
intermingling  with  the  incoming  new  milk;  neither  is  it  protected  fmm 
the  skim-milk,  which  must  pass  through  it  to  reach  the  outer  edge.  This 
results  in  part  of  the  butter  fat  being  carried  out  with  the  skim-milk, 
because  sufficient  time  to  permit  thorough  separation  does  not  elapse 
between  the  time  of  intermingling  and  the  time  the  currents  reach  their 
outlets,  which  again  shows  the  necessity  for  an  interior  device.  It  pre- 
vents the  intermingling  of  the  currents  so  that  the  bowl  will  have  a  maxi-  i 
mum  efficiency. 


Th 


&   Cream  Harvester  Bo^'l 
in    Section,   Shofvini 
Interior   l>evic© 


The  Cream  Harvester  bowl  is  a  disk  bowl.  Disks  are  not  absolutely 
necessary  in  order  to  secure  efficient  separation.  A  hollow  bowl  will 
separate'just  as  thoroughly  as  a  bowl  equipped  with  any  kind  of  interior 
device,  but  the  hollow  bowl  will  not  in  a  given  time  separate  as  great  a 
quantity  of  milk  as  will  a  disk  bowl  in  the  same  length  of  time.  Adding 
disks  to  the  bowl  increases  the  capacity  without  increasing  the  efficiency. 
'I'lie  disks  in  the  Bluebell  and  Dairymaid  bowls  do  more  than  increase 
the  capacity  and  efficiency— they' also  prolong  the  durability  of  the 
separator. 

Cream  Harvester  disks  reduce  the  speed  necessary  to  insure  efficient 
separation,  which  is  a  very  important  point.  The  purchaser  of  a  separator 
naturally  desires  a  machine  which  will  separate  as  thoroughly  as  possible, 
liut  he  also  desires  a  duralile  machine.  The  durability  of  the  Cream 
Harvester  is  greatly  increased  because  the  low  speed  of  the  bowl  obtained 
by  the  disk  construction  greatly  minimizes  vibration  and  friction. 

The  Bluebell  and  Dairymaid  Cream  Harvesters  are  among  the  lowest 
speed  machines  on  the  market,  as  well  as  the  closest  skimmers.  With 
other  machines  using  various  skimming  devices,  it  is  necessary,  because 
of  the  inferiority  of  the  separating  device,  to  run  the  bowl  at  a  much 
higher  speed  — from  4,000  to  7,000  revolutions  per  minute  more  than 
is  required  by  either  of  the  I  H  C  separators. 

Most  efficient  and  desirable— those  are  the  terms  which  can  be 
applied  to  the  Cream  Harvester  method  of  separation.  There  should  be 
no  question  about  the  efficiency  of  the  Blueliell  and  Dairymaid  construc- 
tion. Theory  proves  it  beyond 
the  shadow  of  a  doubt,  and 
practice  demonstrates  it  con- 
clusively. 

In  the  first  place,  the  disks 
assist  the  operation  of  centri- 
fugal force,  and  in  the  second 
place,  the  improved  method  of 
feeding  the  milk  to  the  di.sks 
greatly  reduces  the  fat  content 
of  the  milk  passing  between 
them,  which  is  an  advantage  to 
be  found  only  in  the  Cream 
Harvester  bowls. 

The  main  points  of  excellence 
in  the  Cream  Harvester  bowls 
are: 

First,  the  disks  are  required 
to  do  less  separating  than  in 
any  other  bowl,  which  greatly 
increases  efficiency  and  dura- 
bility. 

Second,  the  capacity  of  the 
bowl  is  greatly  increased  be- 
cause there  is  no  double  sep- 
aration—  all  parts  accomplish 
certain  purposes  and  work  i 
harmonious  cooperation. 

Third,  clogging  is  prevented 
under  adverse  conditions  be- 
cause the  disks  are  not  required 
to  do  all  the  separating. 

This  is  especially  advantageous 

when  skimming  milk  which  is  not 

SecHonal  view  of  separator  bowl         entirely  frcsh  or  at  the  proper 

showing  how  separation  occurs  temperature. 


Fourth,  exceptioually  I'lean  skiinmiug  results,  even  when  skimming 
heavy  cream.  There  is  no  other  separator  bowl  on  the  market  which 
approaches  the  Cream  Harvester  in  this  respect.     It  is  possiljle  to  skim 

this  heavy  cream  because  the 
disks  are  aided  in  separating 
by  the  tubular  or  milk  feeding 
shaft.  Many  separators  will 
skim  a  thick  cream,  but  few 
will  clean  at  the  same  time. 

Fifth,  no  matter  what  the 
demand  of  a  dairy  may  be, 
cream  of  the  proper  butter  fat 
constituency  may  always  be 
olrtained  by  the  use  of  a  C'ream 
Harvester. 


RATIONS  FOR  DAIRY  COWS 

It  is  the  reversal  of  common  sense  to  assume  that  all  dairy  cows  can 
be  fed  alike  or  require  the  same  per  cent  of  digestible  nutrients  to  pro- 
duce the  greatest  amount  of  milk  or  liutter  fat.  This  fallacy  has  been 
exploded  long  since  but  still,  strange  to  say,  this  bel'ief  is  prevalent  with 
great  numbers  of  farmers.  We  may  assume  that  they  have  not  taken 
the  dairying  imlustry  seriously  as  a  money  proilucer.  Rations  fed  to  a 
cow  giving  twelve  pounds  of  milk  daily  should  not  be  fed  to  one  giving 
twent.y-live  or  thirty  pounds  daily:  that  is  evident.  The  greater  the 
horse  power  of  the  steam  engine,  the  larger  the  amount  of  fuel  necessary  to 
get  up  a  proper  head  of  steam:  that  is  plain.  The  individual  reiiuirements 
of  each  animal  must  be  carefully  studied,  so  that  a  balanced  ration  for 
each  particular  animal  may  be  formulated.  Dairying  based  on  any  other 
system  is  conducted  at  a  loss. 

Alfalfa,  bran,  and  gluten,  also  clover,  are  rich  in  protein,  while  all 
foods  contain  the  heat-giving  carbohydrates.  To  secure  a  balanced  ration 
adapted  to  the  characteristics  of  each  cow  and  obtain  the  maximum  yield 
of  milk  and  butter  fat,  the  jjrotein,  carbohj'drates,  and  ether  extracts  must 
be  correctly  proportioned. 

The  results  of  the  investigations  by  the  well-known  German  authori- 
ties, Wolff-Lehmanu,  clearly  show  that  rations  are  based  on  the  yield  of 
milk.     We  give  below  their  modified  standards: 


Digestible  Nutrients 

WOLFF-LEHMANN 
MODIFIED  STANDARDS 

Dry 
Matter 
Pounds 

Protein 
Pounds 

Carbo- 
hydrates 
Poauds 

Etlier 
Eitracts 
Pounds 

Nutritive 
lUtio 

1.  When  giving  11    pounds  of  milk  daily 

2.  When  giving  16  J  pounds  of  milk  daily 

3.  When  giving  22    poun<ls  of  milk  daily 

4.  When  giving  27i  pounds  of  milk  daily 
Standard  maintenance  ratio " 

25.0 
27.0 
29.0 
32.0 

18.0 

1.6 
2.0 
2.5 
3.3 
.7 

10.0 
11.0 
i:S.O 
13.0 
8.0 

.3 
.4 
.6 
.8 
.1 

1:  0.7 
1:  0.0 
1:  5.7 
1:  4.5 
1:11.8 

HOW  TO  RAISE  CALVES 

We  quote  the  excellent  article  on  the  raising  of  dairy  calves,  by 
Charles  William  Burkett,  in  his  liook  "Farm  Stock,"  as  follows: 

"If  strong  and  healthy,  the  calf  should  be  taken  away  from  the  dam 
when  two  or  three  days  old.  The  calf  should  be  fed  whole  milk  for 
about  two  weeks;  then  aild  about  one-fourth  skim-nulk,  and  increase  the 
quantity  for  a  week  or  ten  tlays,  until  the  whole  milk  is  entirely  displaced 
by  skim-milk.  Frecjuently,  with  excellent  results,  a  little  flaxseed  jelly 
can  be  used  in  the  skim-uiilk.  Add  this  when  beginning  to  feed  skim- 
m:lli:  and  even  if  the  calf  ia  a  week  old  no  bad  results  will  follow. 


18 


A  Mlllung  Shorihorn   Family  and  an   Up-to-date   Silo  on  tlte 
Elmendorf  Farm,  Lexington,  Ky, 


EO 


"To  make  this  jelly,  soak  whole  flaxseed  in  hot  water.  For  young 
calves  this  is  far  superior  to  any  calf  meal  used  as  a  substitute  for  milk. 
If  you  cannot  get  the  whole  flaxseed,  ground  oil-cake  meal,  as  found  on 
the  market,  is  a  very  good  substitute. 

"At  two  weeks  old,  place  a  little  whole  corn  and  oats  in  a  box  so  the 
calves  can  get  at  it  —  they  soon  learn  to  eat  and  relish  it  as  well  as  hay. 
With  this  system,  calves  do  well  at  three  weeks  old  on  flaxseed  jelly, 
grain,  and  hay,  with  about  one  pint  skim-milk  added  to  each  feed,  morn- 
ing and  evening,  so  as  to  give  the  jelly  a  milk  flavor. 

"Do  not  allow  calves  to  get  fat,  but  keep  them  in  a  good  thrifty 
growing  condition.  Get  them  to  eat  a  minimum  amount  of  concentrates. 
Continue  this  system  with  the  calf  until  within  three  or  four  months  of 
cowhood,  then  feed  concentrates  liberally  so  as  to  develop  the  milk- 
secreting  organs  for  service  after  the  birth  "of  the  calf." 


BUTTER  ON  THE  FARM 

It  is  possible  for  the  farmer  to  make  the  highest  possible  grade  of 
butter  on  the  farm,  owing  to  the  fact  that  he  has  the  entire  control  of  the 
milk  from  the  time  it  is  drawn  until  it  .s  turned  out  a  finished  product 
ready  for  the  market.  Especially  is  this  true  where  the  farmer  has  a  small 
separator. 

ji-)'jlv\'ith  proper  ripening  liefore  churning,  and  careful  observation  of 
tfe^8feary  conditions  for  the  production  of  the  best  butter,  the  farmer 
sSoblQ'be  able  to  economize  in  the  making  and  insure  a  distinct  saving 
b^fl^ding  the  by-pr<_)ducts  to  the  pigs  and  calves. 

•iiqJBSjthe  farmer  can  furnish  an  even  gratle  and  a  regular  supply  of 
buttef  the  year  'round,  he  can  with  a  little  effort  readily  find  an  excellent 
market.  People  living  in  towns  and  ('ities  generally  prefer  to  buy  butter 
direct  from  the  farmer,  if  possible,  and  are  willing  to  give  the'  farmer 
his  price. 


Adelaide  of  St,  Lambert,    a   ^reat   Jersey   cow.     One  of   the   finest   and   most 
typical  specimens  of  her  race.     Courtesy,  Editor  Ajnerican  Agriculturist 

51 


Besides  Ihe  income  deiived  from  Initter  sales,  the  by-products  fed  to 
pigs  and  calvos  are  steadily  increasing  tlie  value  of  young  beef  and  pork. 
The  butter-milk,  if  fed  directly  after  churning,  is  always  productive  of 
good  results,  as  the  chances  of  fermentation  or  contamination  are  fewer 
than  in  the  creamery  and  eonseciuently  it  gives  better  results  as  a  feeding 
ration. 

SUNLIGHT  THE  GREAT  DESTROYER  OF  GERMS 

Sunlight  is  furnished  free  by  nature  to  preserve  the  health  of  all 
animal  life.  It  is  the  germ  destroyer.  It  is  necessary  to  admit  the  sun- 
light freely  to  all  parts  of  the  stable.  For  this  reason  the  ridgepole  of  the 
barn  ought  to  run  north  and  south  to  admit  the  sunlight  on  the  east  side 
of  the  barn  in  the  foreno(m  and  on  the  west  side  in  the  afternoon. 

Big  round  or  square  barns  with  the  cows  huddletl  together  in  masses 
are  bad,  so  are  basement  liarns  in  which  the  sunlight  is  excluded  by  the 
earth  on  one  side  or  jjossibly  on  two. 

The  barn  ought  to  lie  long  and  narrow,  not  more  than  two  rows  of 
cows  being  ac^commodatetl.  These  cows  may  face  either  toward  the 
center  alley  or  they  may  face  outward.  .):q 

Of  the  two  methods  of  arranging  the  cows,  it  is  difficult  to  /«lecide 
which  ought  to  be  preferred.  Where  the  cows  face  in,  there  ;>^g§c,no 
obstructions  to  the  entry  of  the  sunliglit  which  may  be  allowed  tl(j[,ti<rt}d 
the  whole  fioor  where  the  cows  stand.  If  the  cows'  fasteners  and  maflg^rs 
are  thrust  up  toward  the  winibnvs.  they  stop  the  sunlight  in  greilflpart, 
and  the  floors  on  which  the  cows  stand  'are  kept  in  pei-petual  shad^^ij]!;. 

The  floor  should  be  of  cement,  not  troweled  smooth,  but  left  Some- 
what rough  so  that  it  may  not  be  slippery  when  wet.  Such  a  floor  is 
somewhat  more  expensive  at  first  cost  than  a  wooden  floor,  but  its  per- 
manent character  and  the  fact  that  it  may  be  easily  cleaned  and  kept  free 
from  odors  are  sufficient  advantage  to  ilecide  every  dairyman  in  its  favor. 


Johaniia  Bonheur.     A  Faaioiis  Ilolsleiii.     Kecord.  !>(»  pounds  milk 
day;  a.'l.l   pounds  butter  in  7  days;  20,522.  I  pounds  milk 
in  one  year;  8!>3.2  pounds  butter  in  one  year. 
Courtesy.  W.  J.  Gillett,  Rosendale  M'is. 

52 


We're  Hungry,"     Courtesy,  Editor  Amerioan  Agriculturist 


CREAM  RIPENING  AND  STARTERS 

Cream  ripening  is  generally  understood  to  mean  the  treatment  and 
process  which  the  <;ream  undergoes  in  the  ripening  vat  before  it  is  put 
into  the  churn;  a  process  which  secures  to  the  butter  that  line  flavor  and 
scent  which  is  so  desirable  and  so  highly  prized  iu  all  good  butter.  This 
ripening  is  caused  by  the  bacteria  contained  in  the  cream  which  produce 
certain  acitls  through  decomposition.  It  is  generally  believetl  by  progres- 
sive dairy  scientists  that  lactic  acid  producing  bacteria  are  most  desirable 
for  ripening  purposes.  There  are  many  species,  however,  all  of  which 
vary  in  results  when  applied  to  the  ripening  process.  Over  one  hundred 
species  have  been  analyzed  and  studied.  \Vi<le  experiments  show  that 
the  best  temperature  for  ripening  is  Ijetween  sixty  and  seventy  degrees. 

The  "starter,"  used  in  a  dairy  sense,  is  the  name  given  to"the  medium 
which  contains  the  greatest  numlier  of  desirable  and  active  bacteria  for 
producing  the  best  flavors  in  butter. 

Some  starters  come  from  the  laboratory  in  a  liquid  or  powder  form. 
The  most  common  are  the  so-called  natural  starters  so  much  in  use, 
such  as  butter-milk,  sour  milk,  and  sour  cream.  These  latter  are  not 
perhaps  the  best,  but  serve  the  purpose  and  give  better  results  than  if  no 
starter  is  used. 

The  flavor  of  butter  is  largely  controlled  by  the  kind  of  bacteria  that 
predominate  in  the  cream.  Certain  groups  of  bacteria  are  known  as 
Havor-producing  or  lactic  acid  bacteria.  Other  groups  are  known  as 
putrefactive  bacteria  or  those  that  cause  the  ordinary  decay.  During  the 
winter  mouths  when  cows  are  milked  in  the  stables  "the  latter  kind  seem 
to  predominate  in  the  milk  and  give  the  butter  an  undesirable  flavor. 
Germs  get  into  the  milk  from  an  external  source,  coming  from  manure 
and  from  the  atmosphere,  hence  very  poorly  ventilated  barns  might  be 
called  incul)ators  for  undesirable  bacteria. 

To  overcome  the  effects  of  the  latter,  a  starter  should  be  used.  Most 
creameries  use  commercial  starters  that  are  prepared  iu  laboratories.  A 
good,  natural  starter  that  will  answer  the  purpose  equally  well  can  be 
prepared  on  the  farm.     Put  pint  glass  fruit  jars  into  cold  water  and  let 

53 


the  water  gradually  come  to  the  boiling  point.  This  will  sterilize  the  jar 
or  destroy  all  germs  in  the  jar.  After  the  jars  have  cooled,  close  them 
until  time  for  using.  At  milking  time  carefully  brush  and  dampen  the 
udder,  then  after  a  few  streams  of  miilc  have  lieen  drawn,  milk  directly 
into  your  sterilized  glass  jar,  filling  it  half  full.  Cover  the  same  and  let 
it  stand,  keeping  the  temperature  as  near  Go"  or  70"  as  possil)le  until  the 
milk  coagulates  or  thickeus.  If  the  curd  in  the  glass  jar  is  free  from  pin 
holes  or  little  openings  in  the  sides  and  possesses  a  pleasant  sour  taste, 
you  can  be  sure  that  you  have  a  good  starter.  This  we  call  the  "mother 
starter."  To  propagate  it  or  prepare  it  for  the  cream,  put  into  a  clean 
tin  pail  a  few  quarts  of  skimmed  milk  from  the  separator  and  heat  the 
same  to  about  170"  or  175".  The  heating  can  best  be  accomplished  by 
putting  the  pail  of  skimmed  milk  into  a  larger  vessel  containing  hot  water, 
thus  preventing  any  danger  of  scorching  the  milk.  Cool  your  milk  now 
to  about  70"  and  then  add  to  it  3  or  3  per  cent  of  the  mother  starter  from 
the  glass  jar  aljovo  mentioned.  Keep  the  mixture  or  starter  at  a  tempera- 
tvire  of  65"  or  70"  until  it  begins  to  coagulate  or  sour.  Add  to  your 
ci'eam  from  6  to  10  pounds  of  starter  to  every  100  pounds  of  cream.  '.Stir 
the  starter  thoroughly  thniugh  the  cream.  Vou  are  thus  adding  to  your 
cream  an  enormous  qiuxntity  of  the  right  kind  of  bacteria  which  will 
eualjle  you  to  control  the  flavor  of  the  butter. 

As  soon  as  the  starter  thickens  it  should  be  kept  at  as  low  a  tempera- 
ture as  possil)le  to  prevent  further  souring.  A  new  starter  can  be  made 
from  time  to  time  liy  preparing  fresh  skiui-milk  as  above  described  and 
ailding  to  it  a  little  of  the  previous  starter. 


CHURNING 

The  primitive  method  of  churning  was  to  shake  the  milk  without 
separation  in  bags  made  from  animal  skins,  preferably  goat  skins.  More 
has  been  done  in  the  way  of  improving  upon  the  sy.stem  in  the  last  50 
years  than  during  the  previous  ."),0U0  years.  lu  Europe  not  so  long  ago, 
churning  in  many  places  consisted  of  shaking  cream  in  glass  bottles,  jars, 
or  other  convenient  receptacles.  This  necessarily  was  very  fatiguing,  lint 
a  marked  improvement  was  made  with  the  introduction  of  the  dash  churn, 
In  whi<'h  the  cream  was  agitated  by  the  up  and  down  movement  of  the 
long  handle,  to  which  was  attached,  at  the  lower  end,  a  round  perforated 
plate  of  wood  or  some  other  material.  This  churn  was  a  direct  fore- 
runner of  the  rotary  churn  now  so  widely  used  in  Europe. 

The  most  popular  churn  in  the  butter  factories  is  the  so-called  "com- 
bined churn,"  a  strictly  modern  and  up-to-date  device  which  churns, 
washes,  salts,  and  works  the  liutter  without  necessitating  its  removal  from 
the  churn.  The  movement  of  the  churn  serves  to  keep  flies  at  a  distance ; 
the  handling  of  the  butter  during  working  and  salting  is  done  away  with, 
and  the  temperature  of  the  butter  can  be  regulated  at  will.  This  style  of 
churn  is  rapidly  taking  the  place  of  other  devices  in  Europe,  and  its  many 
excellent  features  are  generally  recognized  in  butter-producing  disfricts. 

In  churning,  a  medium  high  temperature  should  be  olwerved  for 
securing  the  liest  results.  If  the  temperature  is  too  high,  a  soil.  luni])y 
butter  is  the  result,  which  appears  greasy  to  the  touch  and  is  very  sus- 
ceptilile  to  the  incorporation  of  butter-milk  in  larger  quantities  than 
desired. 

Too  low  a  temperature  is  also  to  be  carefully  avoided,  as  churning 
then  becomes  extremely  difficult.  The  cream  will  also  adhere  to  the 
inside  of  the  churn  and  the  butter  will  become  too  hard  for  taking  up  the 
salt  readily.  The  dilhculty  which  is  sometimes  experienced  in  getting  tht 
butter  to  break,  although  not  only  the  temperature  l)Ut  all  other  condi- 
tions are  favorable,  can  easily  be  remedied  by  adding  a  little  salt  to  the 
cream. 

With  a  moderately  high  temperature  and  the  churn  two-thirds  full 
quick  churning  is  insured  and  the  highest  possible  degree  of  agitation 


The  ^e^^  Way  o£  Milking.     Courtesy,  Editor  American  Agriculturist 

then  obtained.  The  agitation  is  evenly  distributed,  while  on  the  contrary 
with  a  small  amount  of  cream,  much  of  it  will  stick  to  the  reyolving  sur- 
face or  churn  walls,  thus  hindering  rapiil  churning. 

It  is  not  advisable  to  stop  churning  l.)ef<jre  the  butter  flakes  or  kernels 
have  attained  a  size  which  will  prevent  them  from  being  sti'aiued  into  the 
butter-milk.  One  prominent  authority  says  that  the  butter  granules  should 
be  of  the  size  of  corn  kernels. 

The  butter  shoukl  be  washed  thoroughly  in  pure  water  of  about  the 
temperature  of  the  cream  while  being  churned.  The  churn  should  lie 
cleaned,  washed,  and  rinsed,  first  in  luke-warm  and  then  in  scalding  hot 
water,  and  finally  disinfected  with  slacked  lime  in  a  liquid  condition, 
which  is  considered  one  of  the  best  disinfectants  that  can  be  employed  in 
the  dairy.  Salt,  on  account  of  its  corroding  effects  on  iron,  should  never 
be  used.  Never  stan<l  the  churn  with  the  cover  hole  up  when  drying,  as 
there  will  always  Ije  more  or  less  dust  and  imi3urities  collected  in  this  way. 


CLEANLINESS 

Volumes  and  volumes  could  be  written  on  the  subject  of  cleanliness 
and  its  relation  to  the  dairy.  There  are  tliousands  of  arguments  in  its 
favor  and  the  stati.stics  covering  the  point  cannot  well  be  ignored  by  the 
farmer  or  the  dairyman. 

Clean  cows,  clean  udders,  clean  hands,  clean  pails,  sterilized  utensils 
and  separators,  clean  and  thoroughly  ventilated,  sweet-smelling  dairies — 
these  are  some  of  the  conditions  under  which  milk,  cream,  an<l  butter  can 
be  best  preserved  and  utilized  for  home  use  and  for  the  market. 

Do  not  stir  up  unnecessary  dust  before  milking.  Each  minute  particle 
of  dust  settling  oi.  the  milk  meaus  that  much  taint  and  consequent  ger- 
mination of  bacteria.  All  strainers  should  be  kept  scrupulously  clean. 
Sanitary  wire  gauze  strainers  are  greatly  to  l)e  preferred  to  the  common 
cloth  strainers  so  much  in  vogue.  AH  foreign  otlors  should  be  abolished 
from  the  premises,  as  milk,  cream,  and  butter  have  a  natural  tendency  to 
absorb  Ijad  smells. 

The  stable  should  be  provided  with  brushes  readily  attached  to  the 
milking  stools  or  accompanying  '"hem.  The  milker  should  be  encouraged 
to  u.se  these  brushes  l>cfore  milking,  and  if  sucli  milkers  are  naturally 
cleanly,  they  should  also   be  encouraged  to  dampen   the   udders   before 


A  Tasty  Milk  House 

Old.  dirty,  sloppy  milk  houses  have  given  ^'ay  to  modern  buildiniis  that 

permit  of  thorough  cleanliness  and  are  sanitary  in  every    way. 

Courtesy,  Editor  American  Agriculturist 


beginning  to  milk.  If  the  milljers  are  not  naturally  orderly,  systematic, 
and  cleanly,  discharge  them  and  either  get  clean  milkers  or  quit  the  busi- 
ness. It  is  impossible  to  make  a  tilthy  man  clean  l.y  any  set  of  rules  or  by 
any  amount  of  possible  supervision.  "Though  thou  shouldest  bray  a  fool 
in  a  m<jrtar  among  wheat  with  a  pestle,  yet  will  not  his  foolishness  depart 
from  him." 

The  milk  is  received  in  pails  washed  in  this  way:  They  are  first 
rinsed  in  tepid  water,  then  washed  in  water  too  hot  for  the  "hands  and 
containing  some  cleansing  powder  or  sal  soda,  the  washing  being  done 
with  brushes  rather  than  cloths.  They  are  then  rinsed  with  boiling  water 
and  steamed,  if  possilile;  otherwise  they  are  taken  from  the  rinsing  water, 
the  loose  drops  shaken  off  and  allowed  to  drj'  without  wiping.  The  milk 
is  then  strained  through  wire  strainers  or  through  two  or  three  tliick- 
nesses  of  cheesecloth,  which  pieces  are  washed  and  scalded  or  boiled 
between  successive  hours  of  milking. 

After  straining,  the  milk  is  either  aerated,  cooled  and  sent  to  the 
factory,  or  it  is  run  through  the  separator  at  home. 

SILOS 

The  value  of  the  silo  on  the  farm  cannot  be  over-estimated.  It  is  an 
important  adjunct  to  the  farm  barnyard  scheme,  and  the  farmer  who  has 
been  unable  to  see  the  value  of  the  silo  in  connection  with  his  dairy  farm 
is  generally  looked  upon  by  brother  farmers  as  unprogressive. 

E.specially  in  the  winter  time  does  the  value  of  the  silo  become 
apparent,  as  it  is  possible  at  all  times  to  feed  the  green  fodder  to  the 
cattle  and  thereljy  preserve  both  the  quantity  and  quality  of  the  milk 
product.  With  the  use  of  the  silo  the  farmer  is  enabled  to  keep  up 
summer  feeding  throughout  the  year,  without  a  break.  The  cattle  are 
consequently  much  more  benefited  than  if  only  the  usuai  rations  were  fed. 

Silos  are  made  in  a  variety  of  forms,  round,  square,  rectangular,  etc., 
and  are  made  of  many  different  materials,  such  as  wood,  brick,  cement, 
and  stone. 

57 


In  building  silos  there  are  several  very  important  considerations 
which  must  he  kept  in  mind. 

First:  The  silo  must  be  air-tight.  If  it  is  not  air-tight,  fermentation 
will  set  in  and  the  bacteria  will  multiply  so  rapidly  that  the  mass  will  be- 
come heated  and  acid  will  form.  Putrefactive  bacteria  will  then  carry 
on  the  work  of  the  acid  bacteria  and  the  silage  will  rot. 

Second:  The  silo  must  have  smooth,  perpendicular  walls,  so  that  the 
mass  can  settle  without  forming  cavities  along  the  sides.  If  cavities  form, 
this  permits  air  spaces,  which  in  turn  will  cause  the  surrountiiug  silage  to 
s-poil. 

Third:  The  walls  of  the  silo  must  be  rigid.  There  is  a  lateral  pres- 
sure in  the  silo  when  the  fodder  settles,  and  if  the  walls  are  not  rigid 
they  will  spring,  thereby  admitting  air,  which  in  turn  would  cause  the 
decay  of  the  silage. 

Capacity  of  Silos. — As  a  rule  not  over  forty  pounds  of  silage  should 
be  fed  daily  per  head.  Forty  pounds  is  the  average  weight  of  one  cubic  foot 
of  corn  silage.  Assuming  that  a  cow  is  fed  this  amount  on  an  average 
daily  for  a  season  of  ISO  days,  we  find  that  aljout  ISO  or  190  culiic  feet  will 
be  allowed  for  each  head,  or  approximately  four  tons,  because  one  ton  of 
silage  will  occupy  fifty  cubic  feet.  If  a  farmer  is  feeding  ten  cows  he 
should  have  a  silo  that  will  hold  forty  tons;  if  feeding  twenty-five  cows, 
he  should  have  a  silo  that  will  hold  one  hundred  tons.  The  capacity  of 
rectangular  silos  is  easily  figured,  as  it  is  only  a  case  of  luultiplication. 
The  capacity  of  rountl  silos,  however,  is  not  as  readily  computed,  S(j  that 
the  table  below  gives  at  a  glance  the  approximate  number  of  t(ms  that  can 
be  stored  in  a  round  silo  from  ten  to  twenty-six  feet  in  diameter  and  from 
twenty  to  thirty-two  feet  deep. 

TABLE    GIVING    THE    APPROXIMATE    CAPACITY,   IN    TONS, 

OF  CYLINDRICAL  SILOS  FOR  WELL  MATURED 

CORN  SILAGE. 


Depth  of 

SUo, 
leet 


20 
21 
22 
23 
24 
25 
26 
27 
28 
29 
30 
31 


Inside  Diameter  of  Silo,  feet 


101 


16 


59 
63 
67 
72 

76 
81 
85 
90 
95 
100 
105 
110 
115 


87 
90 
97 
103 
108 
114 
119 
125 
131 


18 


85 
91 
97 
103 
110 
116 
123 
130 
137 
144 
151 
1.58 
166 


20 


105 
112 
130 
128 
135 
143 
152 
160 
1«9 
178 
187 
195 
205 


21    22 


115 
123 
133 
141 
149 
158 
168 
177 
186 
196 
306 
215 
226 


127 
135 
145 
154 
164 
173 
184 
194 
204 
215 
226 
236 
248 


138 
148 
158 
169 
179 
190 
301 
313 
323 
235 
247 
358 
271 


161 

161 
172 
184 
195 
306 
319 
231 
243 
256 
269 
282 
295 


25    26 


163 

175 
187 
199 
213 
224 

2:k 

251 
261 
378 
393 
305 
320 


177 
189 
202 
216 
239 
242 
257 
271 
285 
300 
315 
330 
346 


FoKM  OF  Silos. — Round  silos  seem  to  be  more  satisfactory  than 
square  silos  for  several  reasons.  In  the  first  place,  one  of  the  essentials 
in  silo  building  is  that  there  shall  be  a  minimum  of  surf.ace  and  wall  ex- 
posure of  the  silage,  as  both  the  cost  antl  the  danger  from  losses  through 
spoiling  are  thereby  reduced.  Round  silos  can  be  built  cheaper  than 
square  ones,  because  lighter  material  may  be  used.  Wooden  silos  seem 
to  lie  more  desirable  than  any  other  kind,  Ijecause  they  are  easier  and 
cheaper  to  construct  than  concrete  or  lirick  silos.  It  has  been  estimated 
that  round  silos  can  be  constructed  for  about  fourteen  cents  per  square 
foot  of  surface. 

The  table  on  the  following  page  shows  at  a  glance  how  much  silage 
is  needed  for  dairy  herds  of  six  to  fifty  heads;  the  size  of  silo  needed  and 
the  number  of  acres  to  plant  to  corn  in  each  instance.  It  is  assumed  that 
forty  pounds  of  silage  will  be  fed  per  day  per  head  for  a  season  of  180 
days. 

58 


69 


SIZE  OF  SILOS  NEEDED  — (Harder) 


Ho. 

of 

Cows 

£  =  61 

Size  of  Silo 
needed 

Diani.     Height 

Average 

Acres  of 
Corn 
needed 

No. 

of 

Cows 

Estimated  con- 
sumption of 
Silage.     Tons 

Size  of  Silo 
needed 

Diani.     Height 

Average 
Acres  of 

Com 
needed 

9x201 

1  to  2 

13x38 

6 

20 

10  X  16  i 
10  X  22  f 

2  to  3 

30 

108 

14  X  34 

15  X  30 

8  to  9 

9 

30 

11  X  20  J 

16x28 

10  X  29 1 
11x25 

12  X  22  r 

13  X  20 

17  X  26  J 

13 

45 

3  to  4 

35 

126 

15x35) 
16  X  31 ^ 

9  to  10 

11  X  37 1 

17x29) 

21 

74 

12x32 
13  X  29 
15  X  24 
16x22, 

5  to  6 

40 

144 

16x35) 
17  X  3n 
18x29) 

10  to  11 

25 

90 

12  X  38 1 
13x33 

14  X  30  ^ 

15  X  27 
16x25 

6  to  7 

45 

50 

162 
180 

18x32) 
19x29/ 

17x38) 
18  X  34  / 

n  to  12 
12  to  13 

THE  FEEDING  VALUE  OF  SILAGE 

In  View  of  the  fact  that  dairy  cows  are  very  sensitive  to  sudden 
changes  in  feed,  silage  is  an  unmixed  blessing  to  the  farmer.  It  is  a 
natural  food  which  can  be  fed  in  the  winter  and  as  a  continuation  of  the 
pasture.  It  is  a  preparative  for  spring  grazing.  "Its  succulent  qualities 
make  it  an  ideal  food  throughout  the  winter,  as  it  keeps  the  yield  of  milk 
up  to  a  high  standard. 

The  effect  of  silage  on  the  milk  secretion  is  to  increase  it  in  the 
winter  lime,  the  yield  being  better  from  those  cows  that  are  fed  silage 
than  in  those  not  so  favored.  Willis  McGerald  in  his  '  'Practical  Farming 
and  Gardening"  says  in  this  connection: 

"Silage  exerts  a  very  benelicial  influence  on  the  secretion  of  milk. 
Where  winter  dairying  is  practiced,  cows  will  usually  drop  considerably 
in  milk  toward  spring,  if  fed  on  dry  feed,  causing  a  loss  of  milk  through 
the  whole  remaining  porticm  of  the  lactation  period.  If  silage  is  fed 
there  will  be  no  such  marked  decrease  in  the  flow  of  milk  before  turning 
out  to  grass,  and  the  cows  will  be  able  to  keep  up  well  in  milk  until  iate 
in  the  summer,  or  early  in  the  fall,  when  they  are  to  be  dried  up  prepara- 
tory to  calving.  Silage  has  an  effect  on  the  milk  secretion  similar  to  that 
of  green  fodder  or  pasture,  and  if  made  from  well-matured  corn,  so  as  not 
to  contain  an  excessive  amount  of  acid,  is  more  like  these  feeds  than  any 
other  at  the  disposal  of  the  farmer. 

"There  is  an  abundance  of  evidence  at  hand  showing  that  good  silage 
fed  in  moderate  quantities  will  produce  an  excellent  quality  of  both 
butter  and  cheese.  According  to  the  testimony  of  butter  experts,  silage 
not  only  in  no  way  injures  the  tlavor  of  Initter,  but  better-llavoreil  butter 
is  produced  by  judicious  silage  feeding  than  can  be  made  from  dry  feed. 

60 


61 


Inside  VieM'  of  C.  S.  Sharp's  Dairy  Barn  of  Aubarn,  N,  Y.,  sfaoM'ing  tie 

construction  of  >**Jndo«'S  and  ventilating  shafts.     The  M-hite 

arro>\-s  indicate  the  incoming  fresh  air  and 

the  outgoing  currents 

"The  eombinatious  in  whit-h  corn  silage  should  be  used  in  feeding 
milch  cows  will  depend  a  good  deal  on  local  conditions;  it  may  be  said 
in  general  that  it  should  be  supplemented  l)y  a  fair  proportion  of  nitro- 
genous feeds  like  clover  hay,  wheat  l.iran,  grountl  oats,  linseed  meal,  and 
cotton-seed  meal." 

A  MODEL  DAIRY  BARN 

A  well-ordered  dairj'  barn  should  be  the  hobby  of  every  dairyman 
and  farmer. 

It  is  a  well-known  fact  that  sanitation  is  a  preventative  for  many  evils 
which  tend  to  destroy  that  which  is  not  sufficiently  disinfected  and  other- 
wise protected.  Sanitation  in  the  dairy  barn  should  be  properly  attended 
to  if  the  best  results  in  healthy  cows  and  a  consequent  and  pi'oportional 
yield  of  milk  is  to  be  had.  Bad  air  is  destructive  and  inimical  to  healthy 
tissue,  whether  in  man  or  beast. 


62 


63 


Showing  Adjustable  Steel  Collars  for  holding  the  heads  of  the   cows  while 
they  are  bein£  milked.     Courtesy,  C.  S.  Sharp,  Auburn,  N.  Y. 


The  barns  themselves  must  be  so  built  that  the  air  in  them  is  changed 
frequently  to  insure  proper  ventilation.  At  the  same  time,  it  must  be 
warm,  to  afford  the  eow  comfort  and  protect  her  from  cold.  This  means 
that  the  roof  must  be  frost  and  rain-pi-oof.  In  this  connection  we  should 
like  to  give  proper  weight  to  the  system  of  ventilation  devised  by  Prof. 
King,  of  Matlisim,  Wisconsin,  which  has  found  widespread  adoption. 
We  quote  from  "Profitable  Dairying"  by  Benkendorf  and  Hatch: 

"In  this  system  air  is  taken  in  on  the  outside  of  the  barn  near  the 
ground,  passed  up  through  an  air  space  in  the  walls,  made  in  the  form  of 
a  wooden  box,  and  is  admitted  into  the  barn  near  the  ceiling.  This 
.  method  of  admitting  the  air  prevents  drafts  and  forces  the  had  air  to  the 
floor,  where  it  is  drawn  out  through  ventilating  Hues  that  extend  from 
one  foot  aijove  the  floor  to  alwve  the  roof  of  the  barn.  It  is  important 
that  these  flues  reach  nearly  to  the  floor;  otherwise  the  warm  air  of  the 
barn,  which  is  to  be  found  near  the  ceiling,  and  not  the  bad  air  will  be 
drawn  out.  These  ventilating  flues  may  be  maile  from  wood  or  from 
galvanized  iron,  tin,  or  sheei-iron  pipe.  A  single  tiue  2x3  feet,  inside 
measure,  is  said  to  lie  sufficient  for  twenty  cows.  The  intake  flues 
should  be  of  the  same  capacity.  If  two  or  more  smaller  flues  are  used, 
which  in  the  judgment  of  the  wi-iter  is  to  be  preferred,  their  combined 
capacity  should  be  the  same  as  that  of  the  larger  flue.  If  more  than 
twenty  "cows  are  to  be  stabled,  the  size  of  the  ventilating  flues  should  be 
larger." 


Missouri  Chief  Josephine,  a  Holstein  ^vho  has  smashed  all  records  for 
milk  production.     Her  milk  record  for  O  months  is   17,009  pounds, 
and  lor  H  months  21, BBS  pounds.     At   the  time  of  ^vriting  her 
record  was  unfinished.    Courtesy.  Prof.  C.  H.  Eckles,  Depart- 
ment of  Dairy  Husbandry,   Missouri  University 


THE   I  H  C  SERVICE   BUREAU 

We  have  established  a  free  Bureau  of  real,  practical,  everyday 
service  for  the  good  of  everybody,  evei-yvehere,  interested  in  the  farm 
and  its  many-sided  problems.  The  object  is  improved  farm  methods 
and  larger  and  better  crops,  for  whatever  advances  the  prosperity  of  the 
farmer  advances  the  prosperity  of  the  world. 

Farmers,  dairymen,  fruitmeu,  stockmen,  teachers,  students,  editors, 
and  others  are  invited  to  make  free  use  of  the  Bureau. 

When  you  want  to  know,  write  the  I  H  C  Service  Bureau  of  the 
International  Harvester  Company  of  Amer-ca,  Harvester  Building,  Chi- 
cago. Experts  are  employed  to  answer  questions  pertaining  to  soils, 
soil  fertility,  seeds,  rotations  of  crops,  climatic  conditions,  irrigation, 
insect  pests,  spraying,  the  feeding  and  housing  of  cattle,  diseases  of 
animals,  care  and  use  of  farm  machines,  planting  and  cultivation  of 
specialties,  marketing  —  in  short,  anything  the  man  on  the  farm  wants 
to  know,  the  Bureau  will  try  to  tell  him. 

Sometimes  a  problem  that  is  new  in  one  section  is  old  in  another. 
But  old  farm  problems  are  constantly  presenting  new  angles,  and  new 
problems  are  appearing  all  the  while.  Whenever,  wherever,  and  what- 
ever the  problem,  be  it  new  or  old,  that  pushes  its  way  into  the  life  and 
work  of  the  farm,  dairy,  orchard,  or  ranch,  write  out  the  facts  and  send 
them  to  the  Bureau.  It  the  problem  is  an  old  one,  the  most  accurate 
existing  information  will  be  sent  the  person  making  the  inquii-y.  If  the 
problem  is  a  new  one,  the  wheels  of  investigation  will  be  set  in  motion, 
and  as  soon  as  a  solution  is  obtained,  the  results  will  be  given,  not  only 
to  the  man  who  brought  the  problem  to  attention,  but  to  the  press  of  the 
country. 

This  makes  the  service  both  individual  and  general.  Each  one  helps 
the  other,  and  with  all  working  together,  all  are  being  benefited. 

No  man  is  big  eno.tgh  to  know  it  all.  Agriculture  is  a  large  subject. 
While  the  Bureau  co-op  3rates  with  the  United  States  Department  of 
Agriculture,  the  Government  Experiment  Stations,  and  the  State  x\gri- 
cultural  Colleges,  and  constantly  draws  from  the  knowledge  and  experi- 
ments of  the  world's  experts,  yet  much  of  the  most  valuable  information 
comes  out  of  the  experiences  of  the  men  in  the  field,  on  the  ranch,  in  the 
dairy,  and  among  the  trees.  This  being  true,  we  beg  the  co-operation 
of  farmers,  dairymen,  fruitmen,  and  stockmen,  and  solicit  their  experi- 
ences as  well  as  the  problems  facing  them. 

"To  know  that  you  know  a  thing,  tell  it  to  somebody  else,"  is  an  old 
saying  but  a  true  one.  And  a  telling  of  one's  troubles  helps  one  to 
better  understand  them.  Therefore,  the  man  who  writes  out  his 
experiences  and  submits  liis  problems  not  only  lieneflts  himself,  but 
benefits  all  other  men.  If,  through  our  Service  Bureau,  every  farmer 
in  America  is  able  to  help  himself,  ever  so  little,  and  at  the  same  time 
help  his  neighbor,  ever  so  little,  the  sum  total  of  benefit  and  profit  will 
be  very  large. 

Professor  J.  E.  Waggoner  is  at  present  chief  agricultural  advisor 
He  was  a  farmer  before  he  was  a  student,  and  he  has  remained    both 


fanner  and  student  sinoe  his  graduation  from  Iowa  State  College  of 
Agriculture  and  Mechanic  Arts,  at  Ames,  and  so  he  mixes  well  the 
practical  and  the  theoretical.  Previous  to  assuming  his  present  position 
Professor  A\  aggoner  was  professor  of  agricultural  engineering  in  Missis- 
sippi Agricultural  and  Mechanical  College. 

Aside  from  the  individual  and  general  exchange  of  experiences  and 
solution  of  problems,  the  Bureau  is  conducting  a  popular  educational 
campaign.  The  first  and  one  of  the  most  interesting  features  of  this 
campaign  is  "The  Romance  of  the  Reaper,"  an  entertainment  illustrated 
with  beautifully  colored  views  and  motion  pictures.  This  we  offer  free 
to  large  gatherings  where  there  are  farmers  and  others  interested,  such 
as  fairs,  land  and  corn  shows,  agricultural  colleges,  institutes,  conven- 
tions, etc. 

The  entertainment  traces  the  development  of  agriculture,  shows  how 
farm  machines  are  made,  pictures  them  at  work  in  the  fields  at  home  and 
abroad,  and  altogether  presents  a  large  amount  of  information  in  a  most 
interesting  form. 

Lantern  slides  illustrating  agricultural  progress  are  loaned  liy  the 
Bureau  to  schools,  colleges,  and  other  institutions  offering  lectures  on 
the  subject. 

We  have  also  placed  the  Bureau  at  the  service  of  editors,  teachers, 
and  speakers  who  need  data  on  agricultural  topics  for  the  preparation 
of  articles,  essays,  and  adtlresses.  This  service  is  of  value  to  farmers  who 
are  preparing  papers  to  lie  read  at  institutes  and  other  meetings,  and 
may  be  had  for  the  asking. 

The  Bureau  is  a  very  busy  place.  This  is  an  age  of  want-to  know, 
and  the  more  the  man  on  the  farm  knows,  the  less  hard  work  he  does 
and  the  more  money  he  makes.  Agriculture  has  passed  from  drudgery 
to  a  scientific  profession  —  the  most  important  science  in  the  universe. 
To  cultivate  more  acres  and  make  those  acres  yield  larger  and  better 
crops,  to  produce  more  milk  and  butter  and  eggs,  to  raise  more  cattle, 
and  to  grow  more  fruit  —  to  better  feed  and  nourish  the  millions  —  is 
the  most  honorable  as  well  as  the  most  profitable  business  in  the  world. 
(Jr  it  will  be  the  most  profitalile  when  those  who  till,  and  produce, 
and  raise,  and  grow  more  fully  know  the  whys  and  hows  of  tilling,  and 
producing,  and  raising,  and  growing. 

We  are  pleased  to  say  that  the  Bureau  is  helping  everybody  to 
know  —  helping  them  to  better  help  themselves.  It  is  a  center  for  the 
collection  and  distriluition  of  information  —  a  filter  through  which 
passes  the  experiments,  the  experiences,  and  the  knowledge  of  the  ages, 
supplemented  by  independent  investigations  and  the  vital  doings  of 
right  now.  It  is  a  home  for  everyone  interested  in  agriculture  —  a 
place  where  difficulties  are  made  easy  and  gloom  is  turned  into  cheer. 

The  International  Harvester  Company  of  America  invites  those 
interested  in  the  soil  and  its  products  to  use  the  I  H  C  Service  Bureau  as 
though  it  were  their  own.  In  truth  it  is  their  own,  and,  like  the  arm  that 
is  exercised,  the  more  it  is  used  the  stronger  it  becomes. 


The  I-H-C  Line  includes: 

CHAMPION  •  DEERING  •  NFCORMICK 

MIIAV.\UKEE  •  OSBORNE    PLANO 

HAIiVLSTING  fy  HAYI N G  MACH INES  O  TOOLS 

TILLAGE     IMPLEMENTS 
KEYSTONE  SHELLERS,  HAY  LOADERS.  RAKES 

GASOLINE  ENGINES.  HAY  PRESSES, 

FEED  GRINDERS.  AUTO  BUGGIES.AUTO 

WAGONS. AUTOMOBH.i:S  AND  ROADSTERS 

DAIRYMAID  AND  BLUEBELL  CREAM 

HAR\'ESTERS.  CORN  KING.  CLOV'ERLEAF 

6-  KEMP  20'-^ CENTURY  MANURE  SPREADERS, 

WEBER. COLUMBUS,  NEW  BETTENDORF 

&  STEEL  KING  WAGONS.  BUCKEYE 

6- STERLING  FARM  TRUCKS, 

THRESHERS,  BlNDErc  TWINE 


THE  CHOWN  PEE8S,   Chicato. 


